Bell Peppers Stuffed With Spanish Rice, Low Fat/Low Carb

"The caloric value of this changed from 381 a serving to 171 a serving; 22 grams of fat to 3 grams of fat. This tastes like a million dollars also."
 
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Ready In:
35mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Bring water in a large saucepan to a boil.
  • Meanwhile, cut the peppers lengthwise in half.
  • Remove and discard the stems, seeds and membranes.
  • Carefully, place the peppers in the boiling water for 3 minutes.
  • Using a slotted spoon, remove the peppers and invert them onto paper towels to drain well.
  • Preheat the oven to 375 degrees.
  • Lightly spray an unheated large skillet with no-stick spray.
  • Add the turkey and onions.
  • Cook over medium heat until the turkey is no longer pink, stirring occasionally.
  • Stir in the rice, tomatoes (with juices), tomato paste, Worcestershire sauce, basil, salt and pepper.
  • Cover and simmer for 10 minutes, stirring occasionally.
  • Place the pepper halves in an 8x8x2 baking dish.
  • Spoon the meat mixture into the pepper shells.
  • Sprinkle the cheese on top.
  • Bake about 10 minutes or until heated through.

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Reviews

  1. While I did really enjoy this dish, I felt that it was missing something. I followed the recipe exactly, and will definitely make it again... However, I think that it will have a lot more flavor with more stewed tomatoes, slightly less rice, and some spices, perhaps cumin, cayenne, and or chipotle powder. Some lemon juice would also be a nice addition in my opinion.
     
  2. I LOVED, HUBBY LOVED, 7 YEAR OLD G-DAUGHTER LOVED!! I doubled the recipe and used beef instead of turkey and about 8 medium sized garden peppers. I cut off the tops and put them in a muffin tin to cook them and to help keep them upright. I boiled my peppers for 6 minutes. Used basmati rice and a 15 1/2 oz. can of diced tomatoes, only because I didn't have the stewed kind. Forgot to use to tomato paste. Didn't double the worceshershire sauce and didn't use the basil. Delicious!!!! Will make this often in the summer when I have plenty of peppers in the garden to use up! Thanks for sharing! ;-)
     
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Tweaks

  1. I LOVED, HUBBY LOVED, 7 YEAR OLD G-DAUGHTER LOVED!! I doubled the recipe and used beef instead of turkey and about 8 medium sized garden peppers. I cut off the tops and put them in a muffin tin to cook them and to help keep them upright. I boiled my peppers for 6 minutes. Used basmati rice and a 15 1/2 oz. can of diced tomatoes, only because I didn't have the stewed kind. Forgot to use to tomato paste. Didn't double the worceshershire sauce and didn't use the basil. Delicious!!!! Will make this often in the summer when I have plenty of peppers in the garden to use up! Thanks for sharing! ;-)
     

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