Healthier Stuffed Peppers

You can never have too many main course recipes, so give Healthier Stuffed Peppers a try. Watching your figure? This gluten free recipe has 229 calories, 21g of protein, and 6g of fat per serving. This recipe serves 6 and costs $1.74 per serving. 276 people have made this recipe and would make it again. A mixture of brown rice, worcestershire sauce, italian seasoning, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Allrecipes. From preparation to the plate, this recipe takes roughly 2 hours. With a spoonacular score of 87%, this dish is awesome. Stuffed Peppers, Stuffed Peppers, and Stuffed Peppers are very similar to this recipe.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 105 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F (175 degrees C). Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Cook and stir beef, garlic, and onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes. Remove and discard the tops, seeds, and membranes of the green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off the peppers if necessary so that they stand upright. Mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Bake in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour. Sprinkle the peppers with grated Parmesan cheese after baking. Kitchen-Friendly View

 

Step by step:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.

3. Cook and stir beef, garlic, and onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes.

4. Remove and discard the tops, seeds, and membranes of the green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off the peppers if necessary so that they stand upright.

5. Mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon an equal amount of the mixture into each hollowed pepper.

6. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

7. Bake in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour. Sprinkle the peppers with grated Parmesan cheese after baking.

Nutrition Information:

covered percent of daily need