Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 556.5
- Total Fat: 34.3 g
- Cholesterol: 152.2 mg
- Sodium: 699.9 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 2.9 g
- Protein: 52.0 g
View full nutritional breakdown of Stuffed Peppers calories by ingredient
Number of Servings: 6
Ingredients
-
6 Red Peppers
1 lb extra lean ground beef
1 lb turkey Italian Sausage
1 cup diced onion
1 cup diced red pepper, tops of peppers
4-6 tsp Olive oil for browning
fresh ground black pepper
1 cup spicy tomato sauce with basil
2 cups grated low fat mozzarella cheese
1/2 cup grated parmesan cheese
Directions
Preheat oven to 375F, Cut tops off peppers, making a deep enough cut that you have some pepper to chop for the filling. Square off the bottom of each pepper to make hem stand up. Clean out inside of peppers and wash in needed. Choose a pan that will keep the peppers standing upright and spray with olive oil or nonstick spray.
In very large frying pan, heat small amount of olive oil and cook hamburger until lightly brown. Put browned meat in colander, rinse with very hot water to remove fat and let drain. In same frying pan add a tiny amount of olive oil and lightly brown turkey sausage. Add to hamburger in colander and rinse again.
Add bit more olive oil to same pan and cook chopped peppers and onions for about 3-4 minutes, until barely starting to soften. Turn off heat and put meat back into pan with peppers and onions. Add about 1 coup tomato sauce, just enough to barely moisten the mixture. Season mixture with salt and pepper to taste. Let mixture cool slightly, then mix in cheeses, save about 1/4 cup mozzarella for the top of the peppers.
Put the peppers in the pan standing upright. Stuff each pepper with meat/veggie/cheese mix, using a large spoon and pressing in tightly until you use all the filling. Put a pinch of mozzarella cheese on the top of each pepper. Cover dish loosely with foil, tenting it up so it doesn't touch the tops of the peppers.
Back, covered with foil about 30 minutes. Take off the foil and bake about 20 mins more, until cheese is melted completely and top is slightly browned. Serve hot
Serving Size: Makes 6 stuffed peppers
Number of Servings: 6
Recipe submitted by SparkPeople user MYLIFECHANGE76.
In very large frying pan, heat small amount of olive oil and cook hamburger until lightly brown. Put browned meat in colander, rinse with very hot water to remove fat and let drain. In same frying pan add a tiny amount of olive oil and lightly brown turkey sausage. Add to hamburger in colander and rinse again.
Add bit more olive oil to same pan and cook chopped peppers and onions for about 3-4 minutes, until barely starting to soften. Turn off heat and put meat back into pan with peppers and onions. Add about 1 coup tomato sauce, just enough to barely moisten the mixture. Season mixture with salt and pepper to taste. Let mixture cool slightly, then mix in cheeses, save about 1/4 cup mozzarella for the top of the peppers.
Put the peppers in the pan standing upright. Stuff each pepper with meat/veggie/cheese mix, using a large spoon and pressing in tightly until you use all the filling. Put a pinch of mozzarella cheese on the top of each pepper. Cover dish loosely with foil, tenting it up so it doesn't touch the tops of the peppers.
Back, covered with foil about 30 minutes. Take off the foil and bake about 20 mins more, until cheese is melted completely and top is slightly browned. Serve hot
Serving Size: Makes 6 stuffed peppers
Number of Servings: 6
Recipe submitted by SparkPeople user MYLIFECHANGE76.