Cajun Stuffed Bell Peppers
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 252.8
- Total Fat: 5.2 g
- Cholesterol: 60.0 mg
- Sodium: 2,743.5 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 2.6 g
- Protein: 20.2 g
View full nutritional breakdown of Cajun Stuffed Bell Peppers calories by ingredient
Introduction
My husband LOVES this recipe. He isn't too big on tomato sauces... so this is just perfect. My husband LOVES this recipe. He isn't too big on tomato sauces... so this is just perfect.Number of Servings: 3
Ingredients
-
1/4 tsp Black Pepper
1 TBSP Salt
2 & 1/2 TBSP Tap Water
1 & 1/2 cup Boil in Bag Instant White Rice
4 Oz. HEB Extra Lean Ground Beef 96% Lean 4% Fat
4 Oz. Italian Style Turkey Sausage
3 Medium Bell Pepper (appx. 2-3/ Bell Pepper (Red, Yellow, Orange or Green)
1/2 Cup RoTel MILD Diced Tomatoes & Green Chilies
1/4 cup, Chopped raw onions
Directions
Preheat the oven to 350ºF.
Prepare the peppers by cutting around the stem on the top and removing the stem. Remove as many of the seeds as possible without cutting into the bottoms or sides of the peppers.
Bring a large pot of water and the tablespoon salt to a boil and carefully drop the peppers into the boiling water. Bring back to a boil, and boil the peppers for 5 minutes. Remove carefully with tongs and drain.
Cook the ground beef & turkey sausage together in a large skillet over medium-high heat, until it is browned, then add 2 & 1/2 TBSP. tap water. Cook until the water evaporates, about 5 minutes, then add the Rotel and onion and cook for 10 minutes, stirring often.
Meanwhile cook the rice according to packaged directions.
Once rice is done, stir the cooked rice and additional salt, and black pepper into the meat mixture,stirring to combine. Remove from the heat and stuff the peppers with the meat mixture.
Put the stuffed peppers into a baking pan that holds them snugly, and bake, uncovered, for 30 minutes.
Serving Size: Makes 3 Medium Stuffed Bell Peppers
Prepare the peppers by cutting around the stem on the top and removing the stem. Remove as many of the seeds as possible without cutting into the bottoms or sides of the peppers.
Bring a large pot of water and the tablespoon salt to a boil and carefully drop the peppers into the boiling water. Bring back to a boil, and boil the peppers for 5 minutes. Remove carefully with tongs and drain.
Cook the ground beef & turkey sausage together in a large skillet over medium-high heat, until it is browned, then add 2 & 1/2 TBSP. tap water. Cook until the water evaporates, about 5 minutes, then add the Rotel and onion and cook for 10 minutes, stirring often.
Meanwhile cook the rice according to packaged directions.
Once rice is done, stir the cooked rice and additional salt, and black pepper into the meat mixture,stirring to combine. Remove from the heat and stuff the peppers with the meat mixture.
Put the stuffed peppers into a baking pan that holds them snugly, and bake, uncovered, for 30 minutes.
Serving Size: Makes 3 Medium Stuffed Bell Peppers