Stuffed Peppers

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 397.7
  • Total Fat: 10.4 g
  • Cholesterol: 80.0 mg
  • Sodium: 351.1 mg
  • Total Carbs: 43.6 g
  • Dietary Fiber: 6.8 g
  • Protein: 36.6 g

View full nutritional breakdown of Stuffed Peppers calories by ingredient
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Low Sodium Healthy Dinner, everything included Low Sodium Healthy Dinner, everything included
Number of Servings: 4


    1 lbs Ground Beef 96/4 X-lean
    4 large bell peppers that stand upright ok
    (2 green, 2 orange)
    1/2 cup brown rice, measured dry
    1 can chopped tomatoes, no salt added
    3 whole ripe tomatoes
    1 whole medium onion
    1 tsp garlic
    1/4 cup Kellogg's All-Bran w/extra Fiber


Preheat the oven at 350 degrees F

Core the bell peppers by cutting out the stem without breaking the pepper; carefully remove the innards and rince to remove the seeds
Set them aside.

Cook the rice, about 10 min
Fry the ground beef without additional oil or butter (enough fat from the beef itself - no additional fat to pour off)
Add the rice to the ground beef
Add the finely chopped onions to the mix
Add the tsp of garlic to the mix
Add the can of chopped tomatoes, no salt added
Add 1/4 cup Kellogg's All-Bran w/extra Fiber
Dice the whole ripe tomatoes in about 1/2" cubes and add to the mix right before it's ready
(about 15 min total)

Divide the mixture over the 4 bell peppers in an oven dish or an oven proof skillet. Spread the left overs around the peppers.
Top each pepper with 1/4 cup 2% low fat cheese
Bake about 45 min at 350 degrees F

Number of Servings: 4

Recipe submitted by SparkPeople user GWYNNEVERE..

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