Skinny Stuffed Bell Peppers
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 223.9
- Total Fat: 8.6 g
- Cholesterol: 41.5 mg
- Sodium: 325.2 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 3.3 g
- Protein: 15.9 g
View full nutritional breakdown of Skinny Stuffed Bell Peppers calories by ingredient
Introduction
This recipe takes good old fashioned comfort food and makes it good for you! Make sure to pick large, round peppers for this. They are better for stuffing. You could also find 8 small round peppers. Add a salad, and you have a healthy, filling dinner! This recipe takes good old fashioned comfort food and makes it good for you! Make sure to pick large, round peppers for this. They are better for stuffing. You could also find 8 small round peppers. Add a salad, and you have a healthy, filling dinner!Number of Servings: 8
Ingredients
-
4 large bell peppers (or 8 small ones)
2 cups brown rice, cooked
1 lb ground lean turkey
2 tbsp olive oil
1 pkg sliced mushrooms
1/2 large onion, chopped
3 cloves garlic, minced
3 tsp wocestershire sauce
1 small can tomato sauce
1 cup low sodium chicken broth
salt and pepper to taste
a dash of Mrs. Dash
1/2 cup shredded lowfat chedder jack cheese
Directions
Have rice on hand already cooked, and put a large pot of water on to boil to blanch the peppers.
Heat oven to 350
In a large skillet, heat olive oil and brown turkey. Add in mushrooms, onions and garlic and continue cooking until veggies are soft. About 5 minutes.
Add in salt, pepper and Mrs dash and also add in worcestershire sauce.
Add broth next and bring to a simmer. Add in tomato sauce. Simmer for about 5 more minutes to let flavors blend.
While meat mixture is simmering, slice peppers in half longwise. (or if using small peppers, cut the top stem off around the rim to make a cup like shape.) Remove the stems and seeds and trim away the membranes.
Drop in the boiling water and blanch for about 1 minute. Don't let them soften up too much, you want them to keep their shape. Take out and place on paper towles to dry.
Back to the meat....add in rice and combine well.
Find a casserole to fit all the peppers, and put a light coat of cooking spray on it.
Place peppers in a casserole and arrange to fit cup side up.
Divide mixure up between the peppers and top with shredded cheese.
Bake in the oven for about 20 minutes or until cheese is melted and peppers are sizzling.
Number of Servings: 8
Recipe submitted by SparkPeople user CHENIA.
Heat oven to 350
In a large skillet, heat olive oil and brown turkey. Add in mushrooms, onions and garlic and continue cooking until veggies are soft. About 5 minutes.
Add in salt, pepper and Mrs dash and also add in worcestershire sauce.
Add broth next and bring to a simmer. Add in tomato sauce. Simmer for about 5 more minutes to let flavors blend.
While meat mixture is simmering, slice peppers in half longwise. (or if using small peppers, cut the top stem off around the rim to make a cup like shape.) Remove the stems and seeds and trim away the membranes.
Drop in the boiling water and blanch for about 1 minute. Don't let them soften up too much, you want them to keep their shape. Take out and place on paper towles to dry.
Back to the meat....add in rice and combine well.
Find a casserole to fit all the peppers, and put a light coat of cooking spray on it.
Place peppers in a casserole and arrange to fit cup side up.
Divide mixure up between the peppers and top with shredded cheese.
Bake in the oven for about 20 minutes or until cheese is melted and peppers are sizzling.
Number of Servings: 8
Recipe submitted by SparkPeople user CHENIA.