Stuffed Bell Peppers
Source of Recipe
*
Recipe Introduction
servings 4
points 3
List of Ingredients
1 cup chopped fresh tomatoes
1 teaspoon chopped fresh cilantro
1 jalapeño pepper,* seeded and chopped (optional)
1/2 clove garlic, finely minced
1/2 teaspoon dried oregano leaves, divided
1/4 teaspoon ground cumin
6 ounces lean ground beef round
1/2 cup cooked brown rice
1/4 cup cholesterol-free egg substitute or 2 egg whites
2 tablespoons finely chopped onion
1/4 teaspoon salt
1/8 teaspoon black pepper
2 large bell peppers, any color, cut in half lengthwise and seeded
Recipe
*Jalapeño peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.
1. Preheat oven to 400°F.
2. Combine tomatoes, cilantro, jalapeño pepper, if desired, garlic, 1/4 teaspoon oregano and cumin in small bowl. Set aside.
3. Thoroughly combine beef, rice, egg substitute, onion, salt and black pepper in large bowl. Stir in 2/3 cup of tomato mixture. Spoon filling evenly into pepper halves.
4. Spray 4 (12×12-inch) sheets heavy-duty foil with nonstick cooking spray. Place each pepper half on foil sheet. Double fold sides and ends of foil to seal packets. Place packets on baking sheet.
5. Bake 45 minutes or until meat is browned and vegetables are tender. Remove from oven. Carefully open one end of each packet to allow steam to escape. Open packets and transfer pepper halves to serving plates. Serve with remaining tomato mixture.
Nutrients per Serving
(1 Stuffed Bell Pepper half)
Calories 158
Calories from Fat 40 %
Total Fat 7 g
Saturated Fat 3 g
Cholesterol 29 mg
Carbohydrate 13 g
Fiber 2 g
Protein 11 g
Sodium 205 mg
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