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Name: Stuffed Peppers
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: not set
Ingredients: 4 medium Green peppers; 1/2 lb. Lean ground beef; 1/2 cup Chopped onion; 1 cup Canned tomatoes Drained; 1 cup Long grain rice (cooked w/o salt or fat); 1 Tbsp. Worcestershire sauce; 1/2 tsp. Italian seasoning; 1/4 tsp. Salt; 1 dash pepper; 1/4 cup Soft breadcrumbs; 1 cup Canned tomato sauce; Vegetable cooking spray

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INGREDIENTS

4 medium Green peppers
1/2 lb. Lean ground beef
1/2 cup Chopped onion
1 cup Canned tomatoes ; Drained
1 cup Long grain rice ; (cooked w/o salt or fat)
1 Tbsp. Worcestershire sauce
1/2 tsp. Italian seasoning
1/4 tsp. Salt
1 dash pepper
1/4 cup Soft breadcrumbs
1 cup Canned tomato sauce
Vegetable cooking spray

Servings

INSTRUCTIONS

1. Slice off stem end of peppers; remove and discard seeds and membranes. Blanch peppers 5 to 10 minutes in boiling water. Drain

2. Cook ground beef and onion in a non-stick skillet over medium heat until meat is browned, stirring until mean crumbles. Drain and pat dry with paper towels.

3. Return meat mixture to skillet. Add tomatoes, cook until liquid evaporates.

4. Remove from heat; stir in rice and next 4 ingredients.

5. Spoon 1/2 cup portions of rice mixture into peppers; sprinkle evenly with breadcrumbs. Place peppers in baking dish coated with cooking spray. Bake at 350 for about 20 minutes or until lightly browned.

6. Heat tomato sauce; spoon 1/4 cup sauce over each pepper.

7. Alternatively, you can pour sauce over the peppers prior to putting them in the oven.

NOTES

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Stuffed Peppers

4 medium Green peppers
1/2 lb. Lean ground beef
1/2 cup Chopped onion
1 cup Canned tomatoes Drained
1 cup Long grain rice (cooked w/o salt or fat)
1 Tbsp. Worcestershire sauce
1/2 tsp. Italian seasoning
1/4 tsp. Salt
1 dash pepper
1/4 cup Soft breadcrumbs
1 cup Canned tomato sauce
 Vegetable cooking spray

1. Slice off stem end of peppers; remove and discard seeds and membranes. Blanch peppers 5 to 10 minutes in boiling water. Drain
2. Cook ground beef and onion in a non-stick skillet over medium heat until meat is browned, stirring until mean crumbles. Drain and pat dry with paper towels.
3. Return meat mixture to skillet. Add tomatoes, cook until liquid evaporates. 
4. Remove from heat; stir in rice and next 4 ingredients.
5. Spoon 1/2 cup portions of rice mixture into peppers; sprinkle evenly with breadcrumbs. Place peppers in baking dish coated with cooking spray. Bake at 350 for about 20 minutes or until lightly browned.
6. Heat tomato sauce; spoon 1/4 cup sauce over each pepper. 
7. Alternatively, you can pour sauce over the peppers prior to putting them in the oven.

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Nutrition

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Serving Size: 1 Serving (354g)
Recipe Makes: 4 Servings

Calories: 285
Calories from Fat: 66 (23%)

Amt Per Serving		% DV

	Total Fat 7.3g	10 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 0.7g
Cholesterol 36.9mg		11 %
Sodium 520.9mg		18 %
Potassium 826.7mg		22 %
Total Carbohydrate 39.7g		12 %
	Dietary Fiber 5.1g	20 %
	Sugars, other 34.7g
Protein 16.6g		24 %
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.

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Calories per serving: 285

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