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    You are in: Home / Recipes / Bell Peppers Stuffed With Spanish Rice, Low Fat/Low Carb Recipe
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    Bell Peppers Stuffed With Spanish Rice, Low Fat/Low Carb

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    25 mins

    10 mins

    ColoradoCookin''s Note:

    The caloric value of this changed from 381 a serving to 171 a serving; 22 grams of fat to 3 grams of fat. This tastes like a million dollars also.

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    Units: US | Metric


    1. 1
      Bring water in a large saucepan to a boil.
    2. 2
      Meanwhile, cut the peppers lengthwise in half.
    3. 3
      Remove and discard the stems, seeds and membranes.
    4. 4
      Carefully, place the peppers in the boiling water for 3 minutes.
    5. 5
      Using a slotted spoon, remove the peppers and invert them onto paper towels to drain well.
    6. 6
      Preheat the oven to 375 degrees.
    7. 7
      Lightly spray an unheated large skillet with no-stick spray.
    8. 8
      Add the turkey and onions.
    9. 9
      Cook over medium heat until the turkey is no longer pink, stirring occasionally.
    10. 10
      Stir in the rice, tomatoes (with juices), tomato paste, Worcestershire sauce, basil, salt and pepper.
    11. 11
      Cover and simmer for 10 minutes, stirring occasionally.
    12. 12
      Place the pepper halves in an 8x8x2 baking dish.
    13. 13
      Spoon the meat mixture into the pepper shells.
    14. 14
      Sprinkle the cheese on top.
    15. 15
      Bake about 10 minutes or until heated through.

    Ratings & Reviews:

    • on February 06, 2010


      While I did really enjoy this dish, I felt that it was missing something. I followed the recipe exactly, and will definitely make it again... However, I think that it will have a lot more flavor with more stewed tomatoes, slightly less rice, and some spices, perhaps cumin, cayenne, and or chipotle powder. Some lemon juice would also be a nice addition in my opinion.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2008


      I LOVED, HUBBY LOVED, 7 YEAR OLD G-DAUGHTER LOVED!! I doubled the recipe and used beef instead of turkey and about 8 medium sized garden peppers. I cut off the tops and put them in a muffin tin to cook them and to help keep them upright. I boiled my peppers for 6 minutes. Used basmati rice and a 15 1/2 oz. can of diced tomatoes, only because I didn't have the stewed kind. Forgot to use to tomato paste. Didn't double the worceshershire sauce and didn't use the basil. Delicious!!!! Will make this often in the summer when I have plenty of peppers in the garden to use up! Thanks for sharing! ;-)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Bell Peppers Stuffed With Spanish Rice, Low Fat/Low Carb

    Serving Size: 1 (295 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 205.5
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 1.7 g
    Cholesterol 46.2 mg
    Sodium 533.2 mg
    Total Carbohydrate 24.6 g
    Dietary Fiber 3.6 g
    Sugars 7.5 g
    Protein 14.6 g

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