Whole-Grain Stuffed Peppers

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 232.6
  • Total Fat: 8.3 g
  • Cholesterol: 19.3 mg
  • Sodium: 1,173.6 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 5.0 g
  • Protein: 15.7 g

View full nutritional breakdown of Whole-Grain Stuffed Peppers calories by ingredient
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Number of Servings: 2


    2 large ripe bell peppers, any color
    lb. ground meat (beef, pork, turkey, etc.)
    lb. cleaned mushrooms, sliced
    Small can tomato sauce, divided
    Small can tomatoes (I like the flavored ones, depending on the flavor of the dish)
    onion, chopped
    1or 2 clove garlic, minced
    cup grated Parmigiano cheese
    Pepper to taste
    Pinch salt
    Italian seasoning
    1 cup cooked Kashi 7-grain Pilaf


Stuffed Peppers - Recipe is for 2 peppers double for 4, etc.

In nonstick skillet, begin browning meat. When meat is about 1/2 way done, add onion, garlic, seasonings and mushrooms to skillet. Continue cooking until meat is completely browned; drain. In mixing bowl, combine tomato sauce, tomatoes, Kashi and Parmigiano cheese. Mix until combined. Add tomato sauce mixture to cooked, drained meat/veggies and toss to combine. Cut tops off of peppers, remove seeds and ribs. Spoon mixture into peppers, utilizing as much of the mixture as you like. Place in baking dish, and fill with 1-2 inches of water. Cover peppers with remaining tomato sauce. Bake for 30 minutes at 350. Sprinkle with enough Parmigiano or mozzarella cheese to make a crust, and bake until cheese is melted and golden brown.

Suggestions: for Italian flavored, use the tomatoes that come canned with basil. For a Southwest flair, add cup black beans to the mixture instead of Kashi, substitute taco seasoning for the Italian seasoning, add chopped cilantro, cup of the salsa , 1 small can chopped green chilies, and substitute grated Queso Fresco cheese for the Parmigiano cheese.

Number of Servings: 2

Recipe submitted by SparkPeople user TAZANGEL36.

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