Stuffed Bell Peppers w/ Boca ground burger
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 227.7
- Total Fat: 2.8 g
- Cholesterol: 6.3 mg
- Sodium: 522.9 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 5.2 g
- Protein: 14.5 g
View full nutritional breakdown of Stuffed Bell Peppers w/ Boca ground burger calories by ingredient
Introduction
You will never miss the meat with this one You will never miss the meat with this oneNumber of Servings: 4
Ingredients
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1 1/4 cups Boca Meatless ground burger
1/2 cup Jasmine rice, cooked
1/2 cup onion, chopped
1/4 cup Romano cheese, shredded
1 tsp. minced garlic (more if you like)
3/4 cup Hunt's tomato sauce
1/2 cup tomato, chopped
1 tsp. minced fresh basil (1/4 tsp. dried)
1 tsp. minced fresh thyme (1/4 tsp. dried)
freshly ground black pepper, to taste
4 medium Bell Peppers (red, green, or your choice)
Directions
Cook rice according to package directions, set aside.
Chop vegetables, EXCEPT the bell peppers, set aside
Cut tops off the bell peppers, seed and rinse. Drain upside down on paper towel until ready to fill.
Preheat oven to 350 degrees F.
In a large bowl, combine Boca ground burger, rice, onion, cheese, garlic, thyme, basil, ground black pepper, and mix in 2 Tbs. of the tomato sauce.
Loosely stuff the bell peppers with the mixture, stand the peppers in a baking dish. Spoon the remaining tomato sauce over the peppers; add 1/4 to 1/3 cup of water to the baking dish. Cover with foil.
Bake 30 minutes, basting the peppers occasionally to keep them moist.
Uncover, and bake another 15 minutes.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user EMARIES.
Chop vegetables, EXCEPT the bell peppers, set aside
Cut tops off the bell peppers, seed and rinse. Drain upside down on paper towel until ready to fill.
Preheat oven to 350 degrees F.
In a large bowl, combine Boca ground burger, rice, onion, cheese, garlic, thyme, basil, ground black pepper, and mix in 2 Tbs. of the tomato sauce.
Loosely stuff the bell peppers with the mixture, stand the peppers in a baking dish. Spoon the remaining tomato sauce over the peppers; add 1/4 to 1/3 cup of water to the baking dish. Cover with foil.
Bake 30 minutes, basting the peppers occasionally to keep them moist.
Uncover, and bake another 15 minutes.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user EMARIES.
Member Ratings For This Recipe
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