Stuffed Peppers (Quicker and Healthier)
photo by Dantana
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 large bell peppers (halved and seeded)
- 453.59 g lean ground beef (90% lean or ground turkey)
- 1 medium onion (grated)
- 2 garlic cloves (minced)
- 1 medium zucchini (grated)
- 118.29 ml roasted red pepper (chopped)
- 1182.95 ml baby spinach leaves
- 29.58 ml fresh oregano (chopped)
- 29.58 ml of fresh mint (Chopped)
- 236.59 ml tomato sauce (divided)
- 236.59 ml reduced-fat mozzarella cheese
- salt and pepper
directions
- Preheat oven to 375.
- Bring a large pot of water to a boil, poach the bell pepper halves till just tender. remove and allow to drain cut side down on paper towels or a tea cloth.
- While the peppers are par-boiling, heat a large deep sided frying pan to med-high heat.
- Add the ground meat, onions and garlic and cook till the meat is no longer pink.
- Add thezucchini, red peppers, spinach, oregano and mint (and some salt and pepper, if you like)
- Cook till the zucchini and spinach are wilted (there will be some juice at the bottom of the pan).
- Divide meat mixture into the four large pepper halves (it will mound up pretty well)
- Divide tomato sauce over four filled peppers, then top with the mozzarella.
- Bake about 10 minutes to melt the cheese and heat completely through.
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RECIPE SUBMITTED BY
CHRISSYG
Lansdale, Pennsylvania
I enjoy anything from 'spray cheese' on Ritz Crackers to foie gras torchon on toast points