One-Pot Stuffed Pepper Dinner Recipe

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With its thick chili-like consistency and plenty of stuffed-pepper flavor, this dish will warm you up on chilly days. "It's filling and easy to make," writes Charlotte Smith of McDonald, Pennsylvania.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 3 garlic cloves, minced
  • 3 cups chopped green pepper
  • 2 cans (14-1/2 ounces each) Italian diced tomatoes
  • 2 cups water
  • 1 can (6 ounces) tomato paste
  • 8 tablespoons shredded Parmesan cheese, divided
  • 1 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 cup uncooked instant rice

Nutritional Facts

One serving (1-1/3 cups) equals 286 calories, 7 g fat (3 g saturated fat), 10 mg cholesterol, 1,002 mg sodium, 32 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 3 vegetable, 2 lean meat, 1 starch, 1/2 fat.

Directions

  1. In a large nonstick saucepan coated with cooking spray, cook beef over medium heat until no longer pink; drain. Add garlic; cook and stir for 1 minute. Add green pepper; cook and stir 3 minutes longer. Stir in the diced tomatoes, water, tomato paste, 2 tablespoons Parmesan cheese, garlic salt and pepper. Bring to a boil. Stir in rice. Remove from the heat. Cover and let stand for 5 minutes. Sprinkle with remaining Parmesan cheese. Yield: 6 servings.
Originally published as One-Pot Stuffed Pepper Dinner in Light & Tasty February/March 2005, p7

Nutritional Facts

One serving (1-1/3 cups) equals 286 calories, 7 g fat (3 g saturated fat), 10 mg cholesterol, 1,002 mg sodium, 32 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 3 vegetable, 2 lean meat, 1 starch, 1/2 fat.

Reviews for One-Pot Stuffed Pepper Dinner

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Aug. 27, 2011

Made this last nite. Only thing I did different was I had left over cooked rice from another meal. Will deffinetly make again!

MY REVIEW
Reviewed Sep. 29, 2009

Very tasty recipe. I also thought the green peppers needed additional cooking as I like them more tender. The consistency seemed a little soupy, so I added an additional 1/2 cup of rice and it was perfect. Much easier than stuffing peppers and same great taste!

MY REVIEW
Reviewed Sep. 18, 2009

This is a wonderful recipe, so quick and yummy. Note that if you follow the directions as they are given, the peppers will probably be a little crisp. I like mine a little softer, so I add them to the pan when I add the ground beef and cook them together.

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