Show me the beef. You can actually use ground turkey in this recipe to cut down more on the fat.
Each stuffed pepper has 284 calories, 10 grams fat, 28 grams carbohydrates and 6 grams fiber.
Ingredients:
1/2 pound lean ground beef
1 cup cooked white rice
1 onion, finely chopped
1/4 cup thawed frozen green peas
1/4 cup grated Parmesan cheese
2 tbsp tomato paste
3 garlic cloves
1 tsp minced thyme
1 tsp minced basil
1/2 tsp minced sage
1/2 tsp minced rosemary
4 bell peppers, tops cut off (save for another dish) and seeded
1/2 cup tomato puree or tomato sauce
Preheat oven to 350 degrees. In large bowl, combine beef, rice, onion, peas, cheese, tomato paste, garlic, thyme, basil, sage and rosemary. Loosely stuff peppers with the mixture, stand them in a baking dish or casserole. Pour the tomato puree over the peppers; add enough water so that the liquid comes about one-fourth up the sides of the peppers. Cover with foil or lid and bake, basting occasionally with the juices, 30 minutes. Uncover and bake until the peppers and rice are tender and the filling is completely cooked, about 20 minutes longer. Let stand 5 minutes before serving.
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