Beef and Vegetable Stuffed Peppers
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FatSecret Members Average Rating
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Beef and Vegetable Stuffed Peppers
Ground beef and vegetables make for excellent South Beach friendly stuffed peppers.
Ingredients
Directions
- Pre-heat oven to 375 °F (190 °C).
- Mix the ground beef, onions and spices together in a bowl and divided into four balls.
- Cut the green peppers in half and clean.
- Coat the bottom of a baking dish with vegetable juice, like V8. Use just enough to coat it.
- Add peppers to pan and pour just a little bit more of the vegetable juice to the inside of the pepper.
- Add to the pepper the ground beef "balls".
- Top each stuffed pepper with the crushed tomatoes.
- Pour the remainder of the vegetable juice over the stuffed peppers and cook for about 45 minutes.
115 members have added this recipe to their cookbook.
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Reviews
Overall this is pretty tasty. I think the peppers should be cooked longer for to a softer consistency and I would not make a large meatball stuffing. I think the stuffing would be better if spoon dropped into pepper.
05 Aug 17 by member: skinnydebbie013
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I made this recipe last night for my husband and I. Im currently on the Isagenix 30 day cleanse. Sub'd the hamburger with chicken and added some paprika and green onion as well. Very yummy. One filled me up!
24 Jan 13 by member: sunnydaze5
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probably a bit high on the carbs, but i omit tomatoes so that should bring it down a bit...?
18 Nov 09 by member: SassyChass
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Nutritional Summary:
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There are 283 calories in 1 serving of Beef and Vegetable Stuffed Peppers.
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Calorie Breakdown: 28% fat, 17% carbs, 55% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
1182 kj
282 kcal
Protein
38.41g
Fat
8.83g
Saturated Fat
3.905g
Trans Fat
0.58g
Polyunsaturated Fat
0.571g
Monounsaturated Fat
3.698g
Cholesterol
106mg
Carbohydrates
11.56g
Sugar
4.34g
Fibre
2.9g
Sodium
450mg
Potassium
982mg
Calorie Breakdown:
Carbohydrate (17%)
Fat (28%)
Protein (55%)
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*Based on an RDI of 2000 calories
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