Stuffed Peppers (Karen Style)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 256.9
- Total Fat: 7.2 g
- Cholesterol: 66.7 mg
- Sodium: 1,110.2 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 4.6 g
- Protein: 21.2 g
View full nutritional breakdown of Stuffed Peppers (Karen Style) calories by ingredient
Introduction
This is my Stuffed Pepper receipe I've been making for years. To go lower calories, I switched to Brown Rice and ground Turkey. This is my favorite receipe I make. This is my Stuffed Pepper receipe I've been making for years. To go lower calories, I switched to Brown Rice and ground Turkey. This is my favorite receipe I make.Number of Servings: 6
Ingredients
-
6 Green Peppers
Tomatoes: Hunts Diced Basil, Garlic, Oregano, (1 Can)
Tomato Sauce: SW Organic, (1 Can)
Onions, raw, 1 medium (2-1/2" dia)
Turkey: Ground Jenny O, (1 lb)
Brown Rice (Indian Basmati), 1 cup cooked
Salt, 1 tsp
*Lawry's garlic salt, 0.25 tsp
Directions
Directions
*Preheat oven to 400F
*Cut thin slice from stem of each pepper; remove guts and rinse
*Cook peppers 5 minutes in enough boiling water to cover, drain
*Cook and stir onion and turkey in skillet until beef is light brown; drain
*Stir in rice, salt, garlic salt, diced tomatoes, and 1 cup tomato sauce (you want to keep some of the tomato sauce out of the mixture so you can coat the top of the peppers); heat though
*Stuff each pepper with beef mixture; stand upright in greased 8x8x12 baking dish
*Pour remaining sauce over peppers
*Cover and bake 1 hr to 1 hr 30 minutes
*Uncover, bake 15 minutes longer ( I go a bit longer because I like my peppers well done on the tops).
Number of Servings: 6
Recipe submitted by SparkPeople user KKORSTAD.
*Preheat oven to 400F
*Cut thin slice from stem of each pepper; remove guts and rinse
*Cook peppers 5 minutes in enough boiling water to cover, drain
*Cook and stir onion and turkey in skillet until beef is light brown; drain
*Stir in rice, salt, garlic salt, diced tomatoes, and 1 cup tomato sauce (you want to keep some of the tomato sauce out of the mixture so you can coat the top of the peppers); heat though
*Stuff each pepper with beef mixture; stand upright in greased 8x8x12 baking dish
*Pour remaining sauce over peppers
*Cover and bake 1 hr to 1 hr 30 minutes
*Uncover, bake 15 minutes longer ( I go a bit longer because I like my peppers well done on the tops).
Number of Servings: 6
Recipe submitted by SparkPeople user KKORSTAD.