Stuffed Pepper

This dish is beautiful, filling healthy and delicious, stuffed peppers are also a great leftover option for lunch. They're already in neat serving sizes.

Updated at: Thu, 17 Aug 2023 06:34:30 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories329.4 kcal (16%)

Total Fat19.3 g (28%)

Carbs23 g (9%)

Sugars6.3 g (7%)

Protein18.2 g (36%)

Sodium764.7 mg (38%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tablespoonsolive oil

1sweet onion

small, peeled and diced

1 tablespoongarlic

minced

0.5 pound90/10 ground beef

0.5 pounditalian sausage

gluten - free

2 x 8 ouncetomato sauce

cans, divided

0.5 CupWhite Rice

uncooked

1 ¼ cupswater

1 tablespoonWorcestershire sauce

gluten free

1 cupgluten free beef broth

6Green Bell Peppers

Cut in half with stem and seeds removed

1 tablespoonItalian seasoning

Instructions

Step 1

Preheat oven to 350 degrees. Spray a 9 by 13 baking dish with gluten free, non stick cooking spray.

Step 2

Heat olive oil in a large skillet on medium-high heat and add the onions and garlic and cook for one to two minutes. Add in beef and sausage and cook for three to five minutes, until Brown and crumbled.

Step 3

Stir in one can of tomato sauce, rice, water and worcestershire sauce. Bring to a simmer, reduce heat and cover, cook 15 to 20 minutes, or until Rice is tender.

Step 4

Poor brought into the baking dish. Fill each pepper with the rice mixture and place in prepared dish. Mix remaining can of tomato sauce and Italian seasoning in a bowl and pour over stuffed peppers, cover with aluminum foil and bake one hour.

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