I was in the grocery store the other day and I scored on some red, orange and yellow peppers. I think I ended up paying $1.40 for 4 of them!! I immediately thought of this recipe and grabbed a few green peppers in addition to my other colors and headed home to cook. :D For those of you following an LBC plan, my plan called for 100g ground beef, 100g rice, 1 cup veggies. In order to make the macro-nutrients match, I took 10g of rice away and added the Rotel. (1/3 can per pepper) See recipe below.
3 bell peppers 9oz 96% extra lean ground beef (or turkey) Approx 1 cup finely chopped pieces of orange, red and yellow bell peppers 270 grams of cooked rice (white or brown) 1- 10 oz can of ROTEL Salt and pepper to taste
- Cut a hole around the stem of the bell peppers. Discard seeds and membranes. Cook bell peppers in boiling water 5 minutes; drain and set aside.
- Take ground beef, rice, rotel and peppers and mix together. (rice and ground beef previously cooked)
- Divide the filling amongst the peppers
- Place on cookie sheet and cover with aluminum foil and bake at 350 for 35-45 minutes depending on the temperature the filling was when prepping.
Nutritional Information: For ONE stuffed pepper Calories: 293 Fat: 6 g Carbohydrate: 28.5 g Protein: 28 g