Stuffed Red Peppers

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 353.0
  • Total Fat: 17.3 g
  • Cholesterol: 57.9 mg
  • Sodium: 359.6 mg
  • Total Carbs: 38.5 g
  • Dietary Fiber: 4.7 g
  • Protein: 21.6 g

View full nutritional breakdown of Stuffed Red Peppers calories by ingredient


Introduction

Stuffed Red Peppers are superior to green ones. I sometimes add broccoli florets to the stuffing mix. Stuffed Red Peppers are superior to green ones. I sometimes add broccoli florets to the stuffing mix.
Number of Servings: 6

Ingredients

    Ground Beef 85%, 10 oz

    Aidells Cajun Style Andouille - 2 sausages

    Minute brown rice- 2/3 cooked rice, 2 cup

    Francesco Rinaldi Traditional Pasta Sauce (no salt added), 2 cup

    Red Bell Pepper (Peppers, sweet, red, raw) (USDA) (1 medium, 119 g), 6 serving

    Cheese, Fancy Blend Mozz. & Mild Ched. Market Basket, 6 oz

Directions

Brown ground beef; chop and brown sausages (these are fully cooked already). Make the rice according to the box directions. Mix the rice, meats and one cup of the sauce together. Cut around the stem at top of the peppers and take out the seeds, etc. Boil water in a large pan; add the peppers and boil for 8 to 10 minutes. Drain when done and fill with the stuffing mixture. Put in a deep casserole dish. Put a few spoonfulls of sauce and the 1 tsp. of parmesan on top of each. Cover and bake in preheated oven at 350 degrees for 30 minutes. Top with 1 oz. (1/8 cup) of shredded cheddar / mozzarella.

Serving Size: 5.5 ounces average. One pepper with stuffing. Varies with pepper size.

Number of Servings: 6

Recipe submitted by SparkPeople user KAYAK725.