stuffed peppers

Hearts_2015

I don't have a recipe written down, but...

I like to Juice, so when I am cleaning out the juicer, I talke all that pulp and mix it into my mixture for stuffed peppers.

I also use that pulp when making meatloaf, meatballs, hamburger patties, to thicken soup, etc.

What a great idea! Uses the best part of the veggie, the pulp and doesn't go in the trash but back in to your other meals. Love your idea!!:happy:

debjae

soup sounds really good and easy.

Sherylmarlee

Bump

jfl312

bump

JESSJESJ

Hey trying to re-purpose left over tomato sauce. Can I use that for some stuffed peppers? I haven't had them since I was a kid. shoudl I cook the rice first then mix it in with the tomato sauce? how much rice?

budracer45

I made your stuff bell peppers really good thanks!!

CherylAnne1988

bump

yankeefamily05

bump

BrandieBenoit

Bump

Pattis11

Bump

sweetdosia

Bump

kjw1031

Another bump!

:flowerforyou:

begreenbe

Bump, I just bought a giant bag of sweet peppers at Sam's.

cartow

Add barley for the rice and mushrooms to any recipe. Great! (But, as has been said, go light on the cheese!) Red peppers are the best.

horses7777

bump!

meredith1123

Stuffed Bell Pepper 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).

Per Serving - 5.6 Fat Grams, 197.8 calories

this sounds great except use REDUCED FAT Shredded cheese and you'll be a little better off. If you are anything like me youll really want that on there, versus no cheese. yuck on no cheese! I buy the block of CABOT 75% fat free sharp cheddar and shred it on my own. 60 calories. But just pay attention to the sodium. Cheese has high sodium.
Also i advise to use colored peppers as opposed to green peppers. The colored ones have much better flavor for stuffed peppers, much sweeter!!

Talus731

Thank you!

wcasie

bump

CarlaJean140down

I would use shredded zuccini instead of rice and omit the brown sugar.

lilmissbamaqueen

Stuffed Bell Pepper 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).

Per Serving - 5.6 Fat Grams, 197.8 calories

Sounds great! Thanks!

1lexisva

BUMP

usteward

bump

tlatrice13

Is there a way we can save a thread? This one's awesome!

nikki_zav

Going to try the soup tonight....

jcash6

Bump!

CollegiateGrief

Le bump

curlygirly80

bump sounds delicious. I need a few new recipes to keep things exciting.

kw0205

I've got a great one I added to the recipes - it came from skinnytaste.com - http://pinterest.com/pin/178314466467880012/ - I started making these even before dieting. My husband isn't a pepper person, so I make four peppers then but the rest of the mixture into a small casserole dish for him. I also rarely have fresh cilantro, and use frozen. Absolutely delicious!!

kw0205

I've got a great one I added to the recipes - it came from skinnytaste.com - http://pinterest.com/pin/178314466467880012/ - I started making these even before dieting. My husband isn't a pepper person, so I make four peppers then but the rest of the mixture into a small casserole dish for him. I also rarely have fresh cilantro, and use frozen. Absolutely delicious!!

Here's the better link: http://www.skinnytaste.com/2008/11/turkey-stuffed-peppers-45-pts.html

easfahl

Thanks for the post. I tried to make "open-faced stuffed peppers" but didn't realize I had to cook the peppers prior to loading them up with goodies and popping them in the over. Lesson learned.