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Stuffed Bell Peppers
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 45 minutes
Difficulty: Easy

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
, 1 1/2 Vegetables , 1 Meat , 1/2 Starch , 1/2 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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2 each  fresh tomatoes
1 tsp  fresh cilantro
1 each  whole jalapeno pepper
0 1/2 each  medium garlic cloves
0 1/2 tsp  oregano leaves
0 1/4 tsp  ground cumin
6 oz  ground beef, extra lean, raw
0 1/2 cup  cooked long grain brown rice
0 1/4 g  liquid egg substitute
2 tbsp  fresh chopped onion
0 1/4 tsp  salt
0.125 tsp  black pepper
2 each  large green bell peppers
  1. Make the salsa: in a small bowl combine the tomatoes, cilantro, jalapeƱo pepper, if desired, garlic, 1/4 teaspoon oregano and cumin. Set aside.
  2. 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.
  3. 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.
  4. 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.

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