Guilt Free Stuffed Bell Peppers
photo by Ian Magary
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Yields:
-
4 peppers
- Serves:
- 4
ingredients
- 4 bell peppers (your choice of color, green stands better)
- 118.29 ml rice
- 226.79 g hamburger
- 1 larger white onion
- 177.44 ml diced canned tomato
- 177.44 ml water
- 44.37 ml spn basil
- 29.58 ml spn oregano
- 29.58 ml spn chili powder
- 29.58 ml spn paprika
- 29.58 ml spn black pepper
- 5 garlic cloves
- 44.37 ml spn garlic powder
- 59.14 ml white cheese
- 59.14 ml orange cheese (I use fat free shredded white and yellow mix)
directions
- Pre heat oven to 450 degrees.
- In a sauce pan fry onions and rice for about 5 minutes or until brown.
- Add water and cover for about ten minutes.
- In a large pan fry hamburger with one tbl spoon of all seasoning (garlic, chili powder, oregano, basil, paprika, pepper).
- When hamburger is almost ready add tomatoe and rice.
- Add the rest of the seasonings (exceot garlic powder).
- Cook for 5 minutes.
- Gut the peppers out and dust indies with garlic powder.
- Layer rice mixture with cheese while stuffing bell peppers.
- Close with the top and place on a cooking sheet standing upwards.
- Bake for 45 Minutes (or longer depending how dark you want your pepper).
- Take out of the oven and let cool.
- enjoy.
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Reviews
-
These were fantastic! I was cautious with the spices after reading Edana's review, but ended up full bore plus some by the time it was done. For the meat I used Organic free-range ground turkey and the paprika was some tasty sweet / smoked flavor I recently bought. All I can say is wow! We'll definitely eat this again! I was initially a little afraid that you meant use 1/2 cup "cooked rice" instead of 1/2 cup rice listed. I went with the raw rice, as I saw more liquids would be added and the rice would have plenty of time to soften. I followed your directions exactly besides the meat change noted previously and ended up with quite the delicious dinner! Thanks!
-
These were delicious. I'd never made stuffed anything before, and this was a nice easy place to start. Everything came out wonderfully--however, I only used half the spices and it was still bordering on over-seasoned. One tablespoon of each (perhaps a little more for the basil and oregano) was plenty. I expected these to be a lot heavier and more filling, but they were perfect--one stuffed pepper made a great meal. I'll definitely be making them again, thanks for the recipe! //EDIT--I've featured this recipe on my cooking blog. You can find it here: http://bit.ly/9qH3LW Thanks for the wonderful recipe!