Stuffed Bell Peppers
Low Fat Recipe - Low Calorie Recipe

Stuffed Bell Peppers are one of my husband's favorite dishes. I think it reminds him of food his mother used to make for him. Stuffed Bell Peppers are also excellent on your diet as they are low calorie.

Recipes, Low Carbohydrate recipes, and Diabetic& Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.
 

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Stuffed Bell Pepper Recipe

Recipe Type: Bell Pepper, Ground Beef, Rice, Diet and Low Fat Recipe
Yields: 4 servings
Prep time: 35 min
Cook time: 30 min

Ingredients:

4 medium-size sweet bell peppers (yellow, orange, green, or red)
1/2 pound extra-lean ground beef (hamburger)
1 clove garlic, minced
1/4 cup minced onion
1 medium carrot, shredded
1 can (28-ounce) tomatoes with liquid, cut up
1/2 cup uncooked long-grain rice
1 tablespoon firmly-packed brown sugar
1/4 teaspoon dried basil
Salt and pepper to taste
Tomato ketchup or shredded cheese (your choice)*

* Remember, if you add shredded cheese to the top of your stuffed peppers, you will be adding additional calories.

Preparation:

Preheat oven to 350 degrees F.

Cut the tops off each pepper; pull out the stem portion and seeds. Chop enough of the tops to make 1/3 cup. Clean out the rest of the pepper so no seeds remain and the center ribs are carved out to make room for the stuffing. If pepper does not stand up straight, slice a little off the bottom of the pepper to level it out.

In a large saucepan over medium-high heat, either steam or cook peppers in boiling water until crisp-tender, about 4 to 5 minutes. NOTE: Your time may vary according to the size of the peppers. You want it to have just a slight crunch when you eat it. Be careful not to overcook them or they will be soggy and hard to stuff.

Remove peppers from water and rinse with cold water to stop the cooking process; drain and set aside.

In a large frying pan over medium heat, brown ground beef; add garlic, onion, carrot, and reserved chopped peppers; sauté until vegetables are tender. Add tomatoes, rice, brown sugar, basil, salt, and pepper. Cover and reduce heat to simmer. Cook until the rice is tender, approximately 30 minutes. Remove from heat.

Place peppers in a baking dish. Stuff hot meat mixture into peppers. Drizzle tops with ketchup or shredded cheese. Bake approximately 20 to 30 minutes. Remove from oven and serve immediately.

Makes 4 servings (1 stuffed pepper per serving).

Stuffed Bell Peppers - Nutritional Information I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Item	Amount	Fat Grams	Calories	WW Points
bell peppers	4 medium	0	140	0
ground beef, extra lean	1/2 pound	20	350	9
onion	1/4 cup	.1	13	0
carrot	1 medium	.2	32	0
tomatoes	1 (28-ounce) can	0	50	0
rice, long grain	1/2 cup	2	120	3
brown sugar	1 tablespoon	0	48	1
ketchup	1 tablespoon	.1	16	0
Recipe Totals		22.4	791	13
Recipe Makes 4 servings Per Serving - 5.6 Fat Grams, 197.8 calories, 3.2 WW Points