Stuffed Bell Peppers offer a hearty but portion controlled main
dish. The peppers are high in vitamins and antioxidants and the brown rice
boost the fiber per serving.
. Begin by washing peppers and splitting in half. Remove all seeds as they
are bitter, and remove any white areas on the interior. Par boil by putting
the peppers into boiling water for about 5-7minutes, to begin the cooking
process and soften the peppers.
2. Brown ground beef or turkey until thoroughly cooked, drain. Return to
burner and add chopped onion, cook until transparent. Combine rice, corn,
Worcestershire sauce, tomato sauce and salt and pepper. Remember, you can
omit or add other ingredients to customize. For instance, if you or your
family doesn?t like corn, add green beans or lima beans.
3. Stuff each pepper half with the rice and beef mixture. Place in a baking
dish. Top with a light sprinkle of cheese and cover loosely with foil. Bake
for 30 minutes at 350 degrees. Remove foil, add remaining cheese, and cook
for an additional 10 minutes.
Customize this recipe to make it your own. Even people who
don't like peppers can enjoy this recipe. You can even make them vegetarian
by using soy crumbles instead of the ground beef.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1147g)|
|Recipe Makes: 8|
|Calories from Fat: 229 (28%)|
|Amt Per Serving||% DV|
|Total Fat 25.5g||34 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 73mg||22 %|
|Sodium 4761.9mg||164 %|
|Potassium 3485mg||92 %|
|Total Carbohydrate 121.5g||36 %|
|Dietary Fiber 17.6g||70 %|
|Sugars, other 103.9g|
|Protein 36.8g||53 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 824
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