Stuffed Peppers

Enjoy your dinner with peppers that are stuffed with ground beef and baked to perfection.

  • Prep Time 15 min
  • Total Time 55 min
  • Servings 4

Ingredients

4
large bell peppers (any color)
1
lb lean (at least 80%) ground beef
2
tablespoons chopped onion
1
cup cooked rice
1
teaspoon salt
1
clove garlic, finely chopped
1
can (15 oz) Muir Glen™ organic tomato sauce
3/4
cup shredded mozzarella cheese (3 oz)
  • 1 Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
  • 2 In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
  • 3 Heat oven to 350°F.
  • 4 Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
  • 5 Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Expert Tips

For 3 grams of fat and 190 calories per serving, substitute ground turkey breast for the ground beef; use reduced-fat cheese.

Substitute 1 package (12 oz) frozen veggie crumbles, thawed, for the ground beef; omit onion. Omit step 2. In 10-inch nonstick skillet, cook veggie crumbles, rice, salt, garlic and 1 cup of the tomato sauce over medium heat, stirring occasionally, until hot. Continue as directed.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
160),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
7g,
7%
Trans Fat
1g
1%
),
Cholesterol
80mg
80%;
Sodium
1470mg
1470%;
Total Carbohydrate
29g
29%
(Dietary Fiber
4g
4%
  Sugars
8g
8%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
120%;
Calcium
20%;
Iron
20%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.