Stuffed Bell Peppers

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Stuffed Bell Peppers."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/stuffed-bell-peppers-recipe.htm>  04 December 2008.

Stuffed Bell Peppers Photo
Stuffed Bell Peppers
Yield: Makes 4 servings
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Ingredients:
1
cup chopped fresh tomatoes

1
jalapeño pepper,* seeded and chopped (optional)

1
teaspoon chopped fresh cilantro

1/2
clove garlic, finely minced

1/2
teaspoon dried oregano, divided

1/4
teaspoon ground cumin

6
ounces 95% lean ground beef

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



Preparation:
1.
Preheat oven to 400°F.

2.
Combine tomatoes, jalapeño pepper, if desired, cilantro, 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 tomato mixture. Spoon filling evenly into pepper halves.

4.
Spray 4 (12X12-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.



Nutritional Information:
Serving Size: 1 bell pepper half
Sodium 205 mg
Protein 11 g
Fiber 2 g
Carbohydrate 13 g
Cholesterol 29 mg
Saturated Fat 3 g
Total Fat 7 g
Calories from Fat 40 %
Calories 158
Dietary Exchange:
Meat 1-1/2
Vegetable 2-1/2


This recipe appears in: Beef