1/3 Photos of Stuffed Peppers (Quicker and Healthier)
I combined a few recipes that I've found that I really liked, and came up with this one. It's very tasty, has lots of veggies and is low carb (what more could you ask for?) Using lean ground beef, and no rice makes this a "South Beach" friendly meal.
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Units: US | Metric
- 2 large bell peppers (halved and seeded)
- 1 lb lean ground beef (90% lean or ground turkey)
- 1 medium onion (grated)
- 2 garlic cloves (minced)
- 1 medium zucchini (grated)
- 1/2 cup roasted red pepper (chopped)
- 5 cups baby spinach leaves
- 2 tablespoons fresh oregano (chopped)
- 2 tablespoons fresh mint (Chopped)
- 1 cup tomato sauce (divided)
- 1 cup reduced-fat mozzarella cheese
- salt and pepper
- 1Preheat oven to 375.
- 2Bring a large pot of water to a boil, poach the bell pepper halves till just tender. remove and allow to drain cut side down on paper towels or a tea cloth.
- 3While the peppers are par-boiling, heat a large deep sided frying pan to med-high heat.
- 4Add the ground meat, onions and garlic and cook till the meat is no longer pink.
- 5Add thezucchini, red peppers, spinach, oregano and mint (and some salt and pepper, if you like)
- 6Cook till the zucchini and spinach are wilted (there will be some juice at the bottom of the pan).
- 7Divide meat mixture into the four large pepper halves (it will mound up pretty well)
- 8Divide tomato sauce over four filled peppers, then top with the mozzarella.
- 9Bake about 10 minutes to melt the cheese and heat completely through.
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Nutritional Facts for Stuffed Peppers (Quicker and Healthier)
Serving Size: 1 (393 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 266.6
- Calories from Fat 108
- Total Fat 12.0 g
- Saturated Fat 4.7 g
- Cholesterol 73.7 mg
- Sodium 673.7 mg
- Total Carbohydrate 14.3 g
- Dietary Fiber 4.7 g
- Sugars 7.1 g
- Protein 26.5 g
The following items or measurements are not included:
reduced-fat mozzarella cheese