Stuffed Peppers


5 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 467.9
  • Total Fat: 11.0 g
  • Cholesterol: 80.0 mg
  • Sodium: 162.5 mg
  • Total Carbs: 62.3 g
  • Dietary Fiber: 13.2 g
  • Protein: 33.7 g

View full nutritional breakdown of Stuffed Peppers calories by ingredient


Introduction

Recipe from The Eat Clean Diet Cookbook. These are great as a meal with the ground turkey, leave it out and they're a yummy side dish. Recipe from The Eat Clean Diet Cookbook. These are great as a meal with the ground turkey, leave it out and they're a yummy side dish.
Number of Servings: 4

Ingredients

    4 lg bell peppers, any color, halved, seeds and ribs removed
    2 c. brown rice
    1 tsp olive oil
    1 yellow onion, chopped
    1 lg carrot, peeled and grated
    1 c. diced butternut squash
    3 cloves garlic
    2 c. diced tomatoes, fresh or canned
    1 can black beans, rinsed and drained
    1 c. corn, fresh or frozen
    juice of 1 lime
    salt and pepper to taste

Directions

1.Preheat oven to 350.Place brown rice in bowl and set aside.

2. Place peppers in a lg pot of boiling salted water for 5 min to soften slightly. Place on papaer towels to drain.

3. In a lg skillet, saute onion, squash and carrot in olive oil. Cook for 10 min. Add garlic, tomatoes, beans and corn. Cook for 5 min and remove from heat.

4. Add vegetable mixture to brown rice. Season with lime juice, salt and pepper.

5. Place peppers in a baking pan. Stuff with brown rice filling. Bake for 20 min. Remove from heat and serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user ERICACLAY10.

Member Ratings For This Recipe


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    Incredible!
    1 of 1 people found this review helpful
    Very filling. The stuffing makes plenty to eat later, and let me tell ya, it's good. - 8/13/09


  • no profile photo


    this is a great recipe - 8/25/09