Cheeseburger Stuffed Peppers
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 199.0
- Total Fat: 8.1 g
- Cholesterol: 57.2 mg
- Sodium: 372.1 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 1.8 g
- Protein: 18.3 g
IntroductionAdapted from organize yourself skinny Adapted from organize yourself skinny
1lb ground venison
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons worcestershire sauce
1 tablespoons ketchup
1 tablespoon mustard (I used a spicy horseradish mustard)
1 teaspoon onion powder
1 teaspoon granulated garlic
2 tablespoons grated parmesan cheese
1.5 shredded cheddar cheese
1.5 cups cooked brown rice
1 cup beef broth or stock, divided
¼ cup tomato sauce (freeze the rest)
5 bell peppers
Make ahead instructions
These peppers can be prepared up until baking then wrapped in plastic wrap and frozen until ready to cook. Thaw overnight in refrigerator and continue with cooking instructions. They made need a little longer. Or you can cook completely, let cool, and wrap and freeze. When ready to eat, unwrap, and heat up in oven or microwave.
Preheat oven to 400 degrees
In a large skillet, over medium heat, cook the ground beef till just a little pink, about 5-7 minutes. Season the beef with salt and pepper then break up into small pieces as it cooks.
Stir in worcestershire sauce, ketchup, mustard, onion powder, granulated garlic, parmesan cheese, ¾ cup of shredded cheese, rice, ¼ cup of the stock, and tomato sauce. Stir until all ingredients are combined and heated through. Remove from heat and set aside.
Cut 4 bell peppers in half and clean out seeds and membranes. Stuff each bell pepper with ground beef mixture, top the peppers with the remaining cheese, and line up in a casserole dish. **note I had just enough ground beef mixture to fill 10 pepper halves. Depending on the size of your peppers you may have a little less or more.
Pour the rest of the beef broth into the bottom of the casserole dish. Cover tightly with foil and bake for 40 minutes or until cooked. Serve with a pickle or some relish and enjoy.
Serving Size: 1/2 pepper
Number of Servings: 10
Recipe submitted by SparkPeople user BEHAPPY0201.