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Stuffed Red Peppers

Stuffed Red Peppers

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  • Makes: 4 servings
  • Prep 30 mins
  • Bake 1 hr
  • Carb Grams Per Serving: 16

Ingredients

  • 12 ounces 90% or higher lean ground beef or lean ground lamb
  • 1/4 cup drained, cooked orzo pasta
  • 1/4 cup fine dry bread crumbs
  • 2 ounces reduced-fat feta cheese, crumbled (1/2 cup)
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 4 medium red sweet peppers
  • 3/4 cup reduced-sodium chicken broth
  • 1 tablespoon crumbled reduced-fat feta cheese (optional)

Directions

  1. Preheat oven to 350 degrees F. In a medium bowl, combine beef, orzo, bread crumbs, the 2 ounces feta cheese, the Parmesan cheese, and thyme.
  2. Cut the top off each sweet pepper; remove stems and seeds. Trim the bottom of each sweet pepper so it can stand upright, but do not cut into the inside of the pepper. Divide beef mixture among peppers. Stand peppers in a 2-quart baking dish; pour broth around them. Cover dish with foil.
  3. Bake for 1 to 1-1/4 hours or until peppers are tender and an instant-read thermometer inserted into the center of the beef mixture registers 160 degrees F. If desired, sprinkle with the 1 tablespoon feta cheese.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 271 cal., 12 g total fat (5 g sat. fat), 62 mg chol., 457 mg sodium, 16 g carb. (3 g fiber, 6 g sugars), 24 g pro.

Diabetic Exchanges

Medium-Fat Meat (d.e): 2.5; Vegetables (d.e): 1.5; Starch (d.e): 0.5;