Stuffed PeppersEn Español (Spanish Version)
Serving Size½ of recipeCalories
7 gSaturated Fat3.5 gSodium
908 mgTotal Carbohydrate
36 gDietary Fiber4.5 gProtein
17 gServings2IngredientsMeasuresCooking 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 removed2DirectionsPreheat 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.
3.5 lean meats; 1 vegetable; 1 starch
Side Suggestions: Tossed Salad