Eat More Veggies Monday: Good For You Stuffed Bell Peppers Recipe

This recipe from CampbellsKitchen.com for Stuffed Bell Peppers is just as good as the real thing, only healthier.

1/2 cup uncooked quick-cooking brown rice
1 pound extra lean ground beef
3 cups Prego® Heart Smart Traditional Italian Sauce
6 medium green peppers
4 ounces shredded fat-free mozzarella cheese (about 1 cup)

(Yields 6 servings.)

  • Cook the rice without salt or butter according to the package directions.
  • Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir 2 cups of the sauce and the rice in the skillet.
  • Cut each pepper in half lengthwise. Discard the seeds and white membranes. Place the pepper shells in a 17 x 11-inch roasting pan.
  • Spoon the beef mixture into the pepper shells. Pour the remaining sauce over the filled peppers. Cover the dish.
  • Bake at 400° F. for 45 minutes or until the peppers are tender. Top with the cheese. Let stand for 5 minutes or until the cheese is melted.
Nutritional Facts Per Serving (2 pepper halves)
Calories: 251
Fat: 6g
Fiber: 6g
Protein: 24g
Sodium: 643mg

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