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Stuffed Peppers

Prep time: N/a | Difficulty: easy | Serves: 4

N/a

Tags:

View All lunch vegetarian

Nutritional information per serving (1/4 of recipe)

Fat

3.4g 

Saturated

N/a 

Carbohydrate

34g 

Protein

18g 

Calories

233kcals 

Ingredients

  • 4 large green bell peppers
  • 1/2 pound 96% lean ground beef
  • 1/4 cup (40g) chopped onion
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 garlic clove, minced
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 tablespoon Worcestershire sauce
  • 1½ cups (375g) cooked brown rice
  • 1/2 cup (50g) shredded non-fat cheddar cheese, divided
  • 8 ounce (226g) can tomato sauce

Method

  1. Preheat oven to 350°F (176°C)
  2. Place meat in a large skillet and cook over medium heat, stirring to crumble until the meat is no longer pink. Stir in the onion, chili powder, garlic, pepper, salt and Worcestershire sauce and continue to cook until the onion is tender.
  3. Remove skillet from the heat and stir in the rice, tomato sauce and 1/4 cup (25g) of the cheese.
  4. Cut the tops off the peppers and remove the membranes and seeds. Fill the peppers with the meat mixture.
  5. Place the peppers upright in a casserole dish. Cover with aluminum foil and bake at 350°F (176°C) for 55 minutes then take peppers out and sprinkle the remaining cheddar cheese evenly on each pepper. Return to oven and cook for 5 more minutes without the foil. Serve hot.
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