Stuffed Mini Sweet Peppers

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

1

  pound

  sweet peppers -- mini

8

  ounces

  no salt added tomato sauce

1

  tablespoon

  olive oil

1/2

  pound

  extra lean ground beef

1

  small

  shallot -- minced

1

  clove

  garlic -- minced

2

  tablespoons

  black olives -- diced

14 1/2

  ounces

  no salt added diced tomatoes with basil & garlic & oregano -- drained

1

  cup

  rice

1

  small

  roasted red pepper -- diced

2

  tablespoons

  grated fresh Parmesan cheese

1

  teaspoon

  homemade Italian seasoning

1/2

  teaspoon

  salt

1/4

  teaspoon

  ground black pepper

1

  teaspoon

  low sodium Worcestershire sauce

Heat oven to 350F.

Slice top off of peppers and remove seeds.

Pour half of sauce in baking dish and stand peppers in sauce. Slice a bit off of the bottoms if necessary so they will stand up.

Heat oil in frying pan and add ground beef and shallots. Cook until no pink remains and shallots are soft. Drain.

Add garlic and cook for 30 seconds.

Add rest of sauce and remaining ingredients and cook until warmed through.

Stuff peppers with mixture adding remaining mixture around peppers in casserole dish. Cover.

Cook for 30 to 35 minutes or until warm and bubbly.

Makes 6 servings.

Per Serving: 297 Calories; 10g Fat (30.0% calories from fat); 12g Protein; 40g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 284mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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