Good For You Stuffed Peppers Food

TRADITIONAL STUFFED BELL PEPPERS

Traditional Stuffed Bell Peppers image

Try using red, yellow, as well as green peppers for a nice presentation. What makes this recipe interesting are the spices--chili pepper and a hint of ground cloves. Sounds strange, but it's delicious.

Provided by mammamia 2

Categories Lunch/Snacks

Time 1h15m

Yield 4-6 bell peppers, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 -6 bell peppers, depending on size of pepper
1 1/2 cups cooked rice
1 lb ground beef
1/2 cup chopped onion
1 -2 minced garlic clove
1/8 teaspoon ground cloves, scant
2 teaspoons chili powder
3/4 teaspoon salt
pepper
1 (14 1/2 ounce) can diced tomatoes

Steps:

Cut tops off peppers. With sharp knife, remove white membrane inside peppers. Wash and pat dry.
Arrange peppers in baking pan. If one is uneven, slice a bit off the bottom to allow it to stand freely.
Brown ground beef with onions and garlic.
Add seasonings, tomatoes, and rice. Blend well. If too soupy, cook until some juice is cooked off.
Stuff peppers.
Bake 350 for 45 minutes.

Nutrition Facts : Calories 389.9, Fat 17.8, SaturatedFat 6.8, Cholesterol 77.1, Sodium 542.8, Carbohydrate 32.3, Fiber 4.3, Sugar 6.5, Protein 25.1

GOOD FOR YOU STUFFED PEPPERS

Good for You Stuffed Peppers image

Make and share this Good for You Stuffed Peppers recipe from Food.com.

Provided by kansashortcake

Categories Meat

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup quick-cooking brown rice (uncooked)
1 lb extra lean ground beef
3 cups prego heart smart traditional Italian sauce
6 medium green peppers
4 ounces shredded fat free mozzarella cheese (about 1 cup)

Steps:

1.Cook the rice without salt or butter according to the package directions.
2.Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir 2 cups of the sauce and the rice in the skillet.
3.Cut each pepper in half lengthwise. Discard the seeds and white membranes. Place the pepper shells in a 17 x 11-inch roasting pan.
4.Spoon the beef mixture into the pepper shells. Pour the remaining sauce over the filled peppers. Cover the dish.
5.Bake at 400°F for 45 minutes or until the peppers are tender. Top with the cheese. Let stand for 5 minutes or until the cheese is melted.
6.Serving Suggestion: Serve with a salad of romaine lettuce and cherry tomatoes drizzled with lowfat balsamic vinaigrette. For dessert, serve biscotti with prepared lemon curd for dipping.

Nutrition Facts : Calories 248, Fat 7, SaturatedFat 2.2, Cholesterol 50.3, Sodium 795.1, Carbohydrate 20.3, Fiber 2.9, Sugar 14.2, Protein 25.6

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