Stuffed Peppers
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 271 |
| Total Fat | 7 g |
| Saturated Fat | 3.5 g |
| Sodium | 908 mg |
| Total Carbohydrate | 36 g |
| Dietary Fiber | 4.5 g |
| Protein | 17 g |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Cooking spray |
| White onion, chopped | ¼ |
| Garlic clove, minced | 1 |
| Jalapeno, minced (optional) | ½ |
| 90% lean ground sirloin | ½ pound |
| Uncooked white rice | ¼ cup |
| Reduced-sodium chicken broth | ½ cup |
| Tomato sauce | ½ cup |
| Grated Parmesan cheese | 2 + 2 tablespoons |
| Freshly ground pepper to taste |
| Large egg, lightly beaten | 1 |
| Large green bell peppers, cut in half with seeds and membranes removed | 2 |
- Directions
- Preheat oven to 400°F.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, garlic, and jalapeno to pan, and sauté 3-4 minutes, until onion is tender. Add beef and cook 5-7 minutes, breaking with a spatula as it cooks, until browned. Add rice and sauté 1 minute, stirring constantly. Add broth, bring to a boil, cover, reduce heat, and simmer 10 minutes. Remove from heat.
- Combine rice mixture, tomato sauce, 2 tablespoons cheese, and pepper in a large bowl. Let cook 1-2 minutes, and then stir in egg.
- Arrange pepper halves, open-side up, on a large baking dish and spoon even amounts of rice mixture into peppers. Bake 15 minutes then sprinkle with remaining cheese, cover, and bake another 10-15 minutes, until cheese melts.
Exchanges
3.5 lean meats; 1 vegetable; 1 starch
Side Suggestions: Tossed Salad
Side Suggestions: