Stuffed peppers
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 305.0
- Total Fat: 13.3 g
- Cholesterol: 56.7 mg
- Sodium: 568.2 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 5.4 g
- Protein: 22.9 g
View full nutritional breakdown of Stuffed peppers calories by ingredient
Introduction
Stuffed bell peppers are a great fall food. Stuffed bell peppers are a great fall food.Number of Servings: 6
Ingredients
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6 medium bell peppers
1 pound lean ground beef
1 jar pasta sauce
2 medium zucchini, diced
1 large onion, chopped
2 cloves garlic, minced
1 tsp ground cinnamon
1 tsp ground cumin
2 tsp olive oil
1/2 c cheese (like mexican blend)
Optional - 1/3 c of raisins
Tips
Can use left over filling as a yummy nacho or pasta topping.
Can also cut jack-o-lantern faces into the peppers to make it more festive for Halloween!
Directions
1. Cut one quarter inch off stem end of each pepper and remove the seeds. Stand peppers and tops in a micro save baking dish. Add 1/2 c water, cover with vented plastic wrap, and micro on high 5 minutes. Reserve the cooking water.
2. Heat a large non-stick skillet. Add beef, zucchini and onion and cook 7 minutes, stirring to break up meat, or until beef is no longer pink and vegetables are almost tender.
3. Stir in garlic, cinnamon, cumin, salt, and pepper; cook 1 minute until fragrant. Remove from heat, stir in raisins (if using), vinegar, and pepper water. Spoon filling into peppers and sprinkle with cheese; replace tops.
4. Heat oven to 400. Brush peppers with oil. Bake uncovered 30 minutes or until sauce bubbles and pepper tops are lightly charred.
Serving Size: Makes 6 stuffed peppers
Number of Servings: 6
Recipe submitted by SparkPeople user ERICAPRESSLEY.
2. Heat a large non-stick skillet. Add beef, zucchini and onion and cook 7 minutes, stirring to break up meat, or until beef is no longer pink and vegetables are almost tender.
3. Stir in garlic, cinnamon, cumin, salt, and pepper; cook 1 minute until fragrant. Remove from heat, stir in raisins (if using), vinegar, and pepper water. Spoon filling into peppers and sprinkle with cheese; replace tops.
4. Heat oven to 400. Brush peppers with oil. Bake uncovered 30 minutes or until sauce bubbles and pepper tops are lightly charred.
Serving Size: Makes 6 stuffed peppers
Number of Servings: 6
Recipe submitted by SparkPeople user ERICAPRESSLEY.