Stuffed Bell Peppers
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Ingredients
- 4 bell peppers
- 1 cup cooked brown rice
- 2 cups tomato sauce
- 4 ounces lean beef
- 1/2 cup mushrooms, diced
- 1/2 cup tomatoes, diced
- 1/2 cup onions, diced
Directions
- Dice mushrooms, tomatoes and onions. Steam until they are soft.
- Brown beef in skillet. Drain off excess fat.
- Combine beef, rice and approximately 1/2 cup tomato sauce. Set aside.
- Slice top off bell pepper. Remove seeds.
- Place pepper in boiling water until it becomes somewhat flexible, but not soft.
- Remove pepper from boiling water and rinse with cold water.
- Stuff pepper with the rice and beef mixture. Top with remaining cup of tomato sauce. Place in 350° oven until hot.
Nutritional Analysis
Serves: 4 | Serving Size: 1 pepper
Calories: 231
Protein: 14 g
Total Fat: 5 g
Saturated Fat: 2 g
Cholesterol: 20 mg
Fiber: 6 g
Sodium: 61 mg
Recipe provided by Kathy Duran-Thal, RDN, LD, Cooper Clinic Nutrition.