Stuffed Bell Peppers
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4 bell peppers
1 cup cooked brown rice
2 cups tomato sauce
4 ounces lean beef
1/2 cup mushrooms, tomatoes and onions
Dice mushrooms, tomatoes and onions. Steam until crisp is gone.
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 degree oven until hot.
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, RD, Cooper Wellness