Foodie Friday - Stuffed Bell Peppers
This stuffed pepper recipe was one of mom’s staples when I was growing up. It was inexpensive, easy to make and a sneaky way to get us to eat veggies. Some minor changes such as leaner meat, lower sodium and less cheese turns mom’s classic into a healthy classic!
6 large bell peppers
2 teaspoons olive oil
1 large onion, diced
3 cloves garlic, minced
1-pound ground chicken or turkey breast
3/4 tsp salt
1/2 tsp ground black pepper
2 tsp each: Italian Seasoning, Smoked Paprika
1 1/2 cups cooked brown rice
1 (15-ounce) can no salt added tomato sauce
1 (15-ounce) can no salt added diced tomatoes, un-drained
1/4 cup minced parsley
1 tbsp Worcestershire Sauce
1/2 cup shredded cheddar cheese
Preheat oven to 350 degrees. Remove the tops of the bell peppers and carefully remove the seeds. Dice the bell pepper tops and set aside.
Place olive oil in a large nonstick skillet and heat over medium-high heat. Add onion, diced bell pepper tops and garlic and sauté until soft, 3-5 minutes. Add ground meat, salt, pepper, Italian seasoning and paprika. Continue cooking, breaking up meat, until the meat is browned.
Add the rice, tomato sauce, diced tomatoes and Worcestershire sauce and bring to boil. Reduce heat and simmer until most of the liquid is absorbed, 6-7 minutes.
Spoon the filling into peppers. Carefully stand the peppers upright in a casserole or baking pan. Pour about ½ cup water into the bottom of the baking dish. Bake for 45 – 60 minutes or until peppers are soft and filling is heated through. Add water to baking dish if needed. Top peppers with cheese during the last few minutes of
Makes 6 servings
Per pepper: 302 calories, 8 g fat, 3 g saturated fat, 74 mg cholesterol, 428 mg sodium, 21 g carbs and 20 g protein