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Post by renkymac on Sept 9, 2009 16:36:32 GMT -8
1 lb. extra lean ground beef 1 cup cooked brown rice 1 egg or equivalent egg beaters 1 can diced tomatoes, drained or 4 med. tomatoes peeled & cut up 1 chopped med onion 3 large bell peppers 1 can healthy choice tomato soup Seasonings to taste
Halve and de-seed the peppers. Mix beef, rice, egg, 3/4 of the tomatoes, onion, seasonings (I use salt & pepper, garlic, Mrs. Dash, whatever I have on hand.) Stuff the pepper halves & place in casserole dish. Mix the tomato soup and the remaining tomatoes, pour on top of the stuffed peppers. Cover and bake at 350 degrees for 1 1/2 hours.
I put this recipe on the calculator on Sparkpeople.com and it came out to 6 servings, about 285 cal. per serving, depending on what kind of soup you use. One half is plenty filling, I serve with a big salad. Hubby loves it!
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Dennis
Full Member
He is not here; he has risen, just as he said.
Posts: 163
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Post by Dennis on Sept 13, 2009 14:08:44 GMT -8
Joan and I used to have these quite often. Then came the boys, who didn't like bell peppers. We'll have to try them again, thanks for the reminder!
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Post by renkymac on Sept 13, 2009 20:29:04 GMT -8
It's just a good way to get in more veggies, plus you only dirty one bowl and one baking dish! I use the same meat mixture to stuff zucchini that get overlarge, cabbage leaves, or whatever else you can think of!
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