Stuffed peppers

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 308.3
  • Total Fat: 12.9 g
  • Cholesterol: 89.8 mg
  • Sodium: 231.8 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 5.3 g
  • Protein: 26.7 g

View full nutritional breakdown of Stuffed peppers calories by ingredient
Submitted by:


Stuffed peppers Stuffed peppers
Number of Servings: 6


    6 medium (approx 2-3/4" long, 2- Sweet peppers (bell)
    500 grams Veal, ground
    10 oz Spinach - Dole Baby Spinach
    1 cup mushroom, cremini (by GLAUCKENSTUCK)
    4 clove Garlic
    2 serving Pastene Plum Tomatoes with Basil (by BIRDSOUP)
    2 medium (2-1/2" dia) Onions, raw
    4 stalk, medium (7-1/2" - 8" lon Celery, raw
    1 tsp Pepper, black
    6 tbsp Parmesan Cheese, grated
    1 tbsp Italian Spice (by SLIDOG)
    2 tbsp Olive Oil
    0.75 cup Brown Rice, long grain


1. Saute the onion, garlic and celery in olive oil.

2. Add the ground veal and cook until the meat is no longer pink.

3. Add the mushrooms and cook 5 minutes. Add the crushed tomatoes and let simmer until the liquid is almost all evaporated. Add the spinach and cook a few more minutes. Add the cooked rice and mix well.

4. Stuff the peppers with the stuffing and finish with parmesan cheese on top. Bake for one hour at 350F.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user LUCIANOZAB.

Rate This Recipe