Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 411.7
- Total Fat: 18.0 g
- Cholesterol: 94.7 mg
- Sodium: 907.5 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 5.3 g
- Protein: 35.1 g
View full nutritional breakdown of Stuffed Peppers calories by ingredient
Introduction
Great low cal easy to make easy to clean up Great low cal easy to make easy to clean upNumber of Servings: 4
Ingredients
-
1 lb. Ground beef, 93%
1/3 c. chopped onion
4 green peppers
16 oz. can of diced tomatoes, no salt
1/2 c. long grain rice, uncooked
1 tsp. worcestershire sauce
1/2 tsp salt
1/2 tsp cayenne (optional)
1/2 tsp. black pepper
1 c. shredded cheddar cheese
Directions
Heat oven to 350.
Cut off tops of peppers and clean out seeds. Cook peppers in boilding salted water for approx. 5 minutes. Do not overcook. For crispy peppers, omit this step. Drain well. Sprinkle inside with salt. Set aside.
Saute beef and onions until brown. Add remaining ingredients except cheese. Cover and simmer for 20 to 25 minutes, until rice is soft. Stir in cheese until melted. Scoop into pepper cups. Bake for 20 to 25 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user HACKERSRWE.
Cut off tops of peppers and clean out seeds. Cook peppers in boilding salted water for approx. 5 minutes. Do not overcook. For crispy peppers, omit this step. Drain well. Sprinkle inside with salt. Set aside.
Saute beef and onions until brown. Add remaining ingredients except cheese. Cover and simmer for 20 to 25 minutes, until rice is soft. Stir in cheese until melted. Scoop into pepper cups. Bake for 20 to 25 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user HACKERSRWE.