Stuffed Bell Peppers
serves 4

Stuffed Bell Peppers
Rice stuffed peppers, a simple yet filling side dish. You can add ground beef or turkey to turn this stuffed bell pepper recipe into a main entree.
2 bell peppers
1 tablespoon olive oil 3 cloves minced garlic 1/2 chopped small onion |
1 tablespoon chopped fresh oregano
2 cups cooked rice 2 cans (14.5 ounce) no-salt added crushed tomatoes |
- Slice the top off and cut peppers in half, remove seeds and membranes.
- Place peppers in a steamer basket in medium saucepan with just enough water to hit the bottom of the steamer basket.
- Cover pan and steam for 10 minutes.
- Heat a medium skillet over medium-high heat.
- Add the oil swirling to evenly coat the pan.
- Saute garlic an onion until soft.
- Add oregano and 1 can of tomatoes. Heat through.
- Add rice and cook until liquid has evaporated.
- Place peppers in baking dish. Stuff each pepper with 1/4 of mixture.
- Pour remaining can of tomatoes around the outside of stuffed peppers, cover, and bake in a 350 degree oven for 45 minutes.
Calories 187, Fat 3.8g, Cholesterol 0.0mg, Sodium 90.2mg
Carbohydrate 37.1g, Fiber 5.2g, Sugars 12.3g, Protein 4.2g
Carbohydrate 37.1g, Fiber 5.2g, Sugars 12.3g, Protein 4.2g