Stuffed Pepper Bake
Servings
81-cup servings
Servings
81-cup servings
Ingredients
  • 1lb ground sirloin
  • 1/2cup onionchopped
  • 1 1/2cup red, green and yellow pepperschopped
  • 1tsp garlicminced
  • salt and pepper to taste
  • 114 1/2-ounce can fired-roasted diced tomatoes
  • 1 1/2cup instant rice(try brown rice)
  • 1tbsp worcestershire sauce
  • 1tsp basil leavesdried
  • 1tsp oregano leavesdried
  • 1 1/3cup shredded reduced-fat sharp Cheddar cheesedivided
  • 115-ounce can tomato sauce
Instructions
  1. Preheat oven 375°F. Coat 13x9x2-inch baking dish with nonstick cooking spray.
  2. In large nonstick skillet, cook meat, onion, peppers and garlic 7-10 minutes or until meat browned. Drain excess fat and  season to taste. Stir in tomatoes, uncooked rice, Worcestershire sauce, basil and oregano.
  3. Remove from heat, add 2/3 cup cheese, stirring to combine. Transfer to prepared dish. Spread with tomato sauce. Bake 20-25 minutes, uncovered, or until rice cooked. Sprinkle with remaining cheese and return to oven 5 minutes or until cheese melted.
Recipe Notes

Per Serving: Calories 230, Calories from Fat 27%, Fat 7g, Saturated Fat 3g, Cholesterol 42mg, Sodium 632mg, Carbohydrates 21g, Dietary Fiber 2g, Total Sugars 4g, Protein 20g, Dietary Exchanges: 1 starch, 1 vegetable, 2 1/2 lean meat

Terrific Tidbit: Use no-salt tomato sauce to lower sodium.

Nutrition Nugget: Move over orange juice.  1 cup of bell pepper provides 200% of your daily recommendation of vitamin C.