HEALTHIER STUFFED PEPPERS
This healthier stuffed peppers recipe uses an assortment of colored peppers, lean ground beef, brown rice, fresh onion and garlic, and natural tomato sauce. So colorful and so healthy!
Provided by MakeItHealthy
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- Cook and stir beef, garlic, and onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes.
- Remove and discard the tops, seeds, and membranes of the green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off the peppers if necessary so that they stand upright.
- Mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
- Bake in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour. Sprinkle the peppers with grated Parmesan cheese after baking.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 28.9 g, Cholesterol 52.5 mg, Fat 11.1 g, Fiber 4.4 g, Protein 19.7 g, SaturatedFat 4.4 g, Sodium 548.8 mg, Sugar 9.1 g
POLENTA-STUFFED PEPPERS
Polenta thickens as it cools, so fill the peppers as soon as it's cooked. If serving immediately, bake peppers right after they're filled (reduce cooking time slightly).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h30m
Number Of Ingredients 8
Steps:
- In a medium saucepan, melt 1 tablespoon butter over medium-high. Cook onion, stirring often, until lightly browned, 5 minutes. Add 3 cups water, rosemary, 2 teaspoons salt, and 1/4 teaspoon pepper; bring to a boil.
- Whisking constantly, gradually add cornmeal, whisking until incorporated before adding more. Reduce to a simmer; cook, whisking frequently, until thickened, about 5 minutes. Remove from heat; stir in corn, remaining 3 tablespoons butter, and half the cheese until melted.
- Place peppers in a large baking dish; fill with polenta mixture. Cool to room temperature. Cover tightly with foil; refrigerate until ready to use, up to 2 days.
- Preheat oven to 400 degrees. Pour 1/2 cup water in bottom of baking dish. Cover with foil; bake 30 minutes. Remove foil; sprinkle with remaining cheese.
- Return to oven; bake, uncovered, until cheese is golden and peppers are very tender, about 30 minutes more. Serve immediately.
POOHRONA'S HEALTHY VERSION OF STUFFED BELL PEPPERS
This is a healthy spin of my other stuffed pepper recipe. I have made this for many who are on they diet I am on and they love it.
Provided by Poohrona
Categories Brown Rice
Time 2h15m
Yield 1 pepper, 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook rice according to package instructions and set aside.
- Brown turkey with onions and garlic.
- Add to rice.
- Add seasonings,herbs, tomato sauce and water to rice and meat mixture.
- Heat on low, covered, until all is hot.
- In large boiling pot, add salt to water (enough to cover peppers) and add bell peppers. Cook about 10-15 minutes until they are starting to soften. (cook longer for a more tender pepper).
- Drain peppers.
- Put hot mixture into hot peppers.
- Bake at 350 for 10 minutes. (You can top with cheese but it will change nutritional values).
Nutrition Facts : Calories 408.1, Fat 11.5, SaturatedFat 3, Cholesterol 89.7, Sodium 999.4, Carbohydrate 50.8, Fiber 5.8, Sugar 7.6, Protein 26.3
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