• Stuffed Peppers

    Nutrition Facts

    Serving Size ½ of recipe
    Calories 271
    Total Fat 7 g
    Saturated Fat 3.5 g
    Sodium 908 mg
    Total Carbohydrate 36 g
    Dietary Fiber 4.5 g
    Protein 17 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Cooking spray
    White onion, chopped ¼
    Garlic clove, minced 1
    Jalapeno, minced (optional) ½
    90% lean ground sirloin ½ pound
    Uncooked white rice ¼ cup
    Reduced-sodium chicken broth ½ cup
    Tomato sauce ½ cup
    Grated Parmesan cheese 2 + 2 tablespoons
    Freshly ground pepper to taste
    Large egg, lightly beaten 1
    Large green bell peppers, cut in half with seeds and membranes removed 2
    Directions
    1. Preheat oven to 400°F.
    2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, garlic, and jalapeno to pan, and sauté 3-4 minutes, until onion is tender. Add beef and cook 5-7 minutes, breaking with a spatula as it cooks, until browned. Add rice and sauté 1 minute, stirring constantly. Add broth, bring to a boil, cover, reduce heat, and simmer 10 minutes. Remove from heat.
    3. Combine rice mixture, tomato sauce, 2 tablespoons cheese, and pepper in a large bowl. Let cook 1-2 minutes, and then stir in egg.
    4. Arrange pepper halves, open-side up, on a large baking dish and spoon even amounts of rice mixture into peppers. Bake 15 minutes then sprinkle with remaining cheese, cover, and bake another 10-15 minutes, until cheese melts.

    Exchanges3.5 lean meats; 1 vegetable; 1 starch

    Side Suggestions: Tossed Salad

    Side Suggestions:

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