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Stuffed Peppers

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

Servings and Times

Servings 2

Ingredients and Preparation

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
  1. Preheat oven to 400°F.
  2. 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.
  3. Combine rice mixture, tomato sauce, 2 tablespoons cheese, and pepper in a large bowl. Let cook 1-2 minutes, and then stir in egg.
  4. 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: