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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Stuffed Bell Peppers

Source: dLife

Green bell peppers stuffed with a mixture of rice, ground beef and vegetables.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	114.8

Total Carbs	13.7 g

Dietary Fiber	2.5 g

Sugars	4.3 g

Total Fat	2.4 g

Saturated Fat	0.7 g

Unsaturated Fat	0.3 g

Potassium	160.2 mg

Protein	10.2 g

Sodium	176.4 mg

Dietary Exchanges 2.4 Fat, 1.5 Vegetables, 0.9 Meat, 0.3 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each fresh tomatoes 1.0
1 tsp fresh cilantro 1.0
1 each whole jalapeno pepper 0.5
0 1/2 each medium garlic cloves 0.5
0 1/2 tsp oregano leaves 0.25
0 1/4 tsp ground cumin 6.0
6 oz ground beef, extra lean, raw 0.5
0 1/2 cup cooked long grain brown rice 0.25
0 1/4 g liquid egg substitute 2.0
2 tbsp fresh chopped onion 0.25
0 1/4 tsp salt 0.125
0.125 tsp black pepper 2.0
2 each large green bell peppers

Directions

Make the salsa: in a small bowl combine the tomatoes, cilantro, jalapeño pepper, if desired, garlic, 1/4 teaspoon oregano and cumin. Set aside.
Make the filling: in a large bowl combine beef, rice, egg substitute, onion, salt and black pepper thoroughly. Stir in the 2/3 cup of tomato salsa. Spoon the filling into the pepper halves.
Using nonstick cooking spray take 4 (12 X 12-inch) heavy-duty foil sheets and spray, then place each pepper half on the foil sheet and double fold the sides and ends of foil to seat it as a packet, then place the packets on the baking sheet.
Bake the pepper packets at 350 degrees F for 45 minutes or until the meat is browned and the vegetables tender. Remove from oven and open one end of each packet carefully to allow the steam to escape. Then open the packets completely and serve the stuffed peppers with the remaining salsa.