Stuffed Peppers
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories271Total Fat7 gSaturated Fat3.5 gSodium908 mgTotal Carbohydrate36 gDietary Fiber4.5 gProtein17 g
Servings and Times
Servings2
Ingredients and Preparation
IngredientsMeasuresCooking sprayWhite onion, chopped¼Garlic clove, minced1Jalapeno, minced (optional)½90% lean ground sirloin½ poundUncooked white rice¼ cupReduced-sodium chicken broth½ cupTomato sauce½ cupGrated Parmesan cheese2 + 2 tablespoonsFreshly ground pepper to tasteLarge egg, lightly beaten1Large green bell peppers, cut in half with seeds and membranes removed2
  • 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:




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