Stuffed bell peppers

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 321.2
  • Total Fat: 18.1 g
  • Cholesterol: 94.5 mg
  • Sodium: 297.2 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 4.8 g
  • Protein: 22.8 g

View full nutritional breakdown of Stuffed bell peppers calories by ingredient


Introduction

Lower carb alternative to stuffed peppers Lower carb alternative to stuffed peppers
Number of Servings: 8

Ingredients

    224 grams Mushrooms, fresh
    8 oz Ground beef, extra lean (15% fat) pan broiled
    2 cup Homemade Italian Tomato Sauce
    1 cup Ricotta Cheese, part skim milk
    .5 cup Parmesan Cheese, grated
    1 cup Cheese, Kroger Part Skim Mozzarella Cheese Shredded
    2 large Egg, fresh, whole, raw
    .5 eggplant, unpeeled (approx 1-1 Eggplant, fresh
    8 large (2-1/4 per lb, approx 3- Sweet peppers (bell)

Directions

Slice the eggplant in thin slices and set aside. Top and core the bell peppers. Bake the bell peppers at 350 degrees for 20 minutes. While the bell peppers are cooking. Cook the ground beef and mushrooms together. Add the tomato sauce until heated through. In a separate bowl, combine Parmesan, ricotta and eggs. Remove the peppers from the oven and fill in layers of sauce eggplant and ricotta cheese mixture. Top with mozzarella and bake for 30-40 minutes at 350 degrees until cheese is melted and brown.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user DIXIE_TRISCUIT.