Low-fat Stuffed Bell Peppers

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 275.8
  • Total Fat: 3.5 g
  • Cholesterol: 40.0 mg
  • Sodium: 314.4 mg
  • Total Carbs: 39.9 g
  • Dietary Fiber: 5.5 g
  • Protein: 22.1 g

View full nutritional breakdown of Low-fat Stuffed Bell Peppers calories by ingredient

Number of Servings: 6


    *Laura's Leen Beef 4% fat, 16 oz (remove)
    Tomato Paste, 1 can (6 oz) (remove)
    *Hunt's Tomato Sauce, no salt added, 3 cup (remove)
    Red Wine, 3 fl oz (remove)
    Sweet peppers (bell), 3 large (2-1/4 per lb, approx 3-3/4" (remove)
    White Rice, long grain, 2.5 cup (remove)
    Onions, raw, 1 cup, chopped (remove)
    Garlic, 1 clove (remove)


1Preheat oven to 350.
2Blanche the peppers in boiling water.
3Move peppers to a baking dish.
4On low-med heat fry your beef slowly with the onions, 1/4 cup marsala, and 1/4 cup water.
5When the meat is still slightly pink drain it and put it back in the pan. Add the rest of the marsala, the tomato paste, and the seasonings.
6Mix all together over low heat until the tomato paste is mixed well into the meat.
7Add the cooked rice and mix well.
8Stuff peppers with filling.
9Bake at 350 for 30 minutes.
10Tip: Use the boiling water from the peppers to make your rice.

Number of Servings: 6

Recipe submitted by SparkPeople user DAWNC1974.