Bell Peppers Stuffed With Spanish Rice Low Fat Recipes

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SPANISH RICE STUFFED BELL PEPPERS



Spanish Rice Stuffed Bell Peppers image

Colorful bell peppers are stuffed with a combination of chorizo sausage, corn kernels, browned ground beef, Spanish rice, and cheese for a delicious weeknight meal.

Provided by Knorr

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 1h5m

Yield 4

Number Of Ingredients 6

4 large bell peppers (any color or a combination of colors) - cored, seeded, tops reserved
4 ounces chorizo, finely chopped
1 cup fresh corn kernels or thawed frozen corn
8 ounces lean ground beef
1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
1 cup shredded Mexican cheese blend or Monterey Jack cheese, divided

Steps:

  • Preheat oven to 375 degrees. Spray 8- or 9-inch square baking dish with no-stick cooking spray; set aside. Finely chop pepper tops; set aside.
  • Heat large nonstick skillet over medium-high and cook chorizo and corn until corn begins to turn golden and chorizo begins to brown, about 5 minutes. Add ground beef and cook until browned.
  • Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice and chopped pepper tops into skillet and cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Evenly stuff peppers with rice mixture and arrange in prepared baking dish. Add 2 tablespoons water to baking dish and cover tightly with foil.
  • Bake 45 minutes or until peppers are tender; sprinkle peppers evenly with remaining 1/4 cup cheese and bake 2 minutes or until cheese melts.

Nutrition Facts : Calories 560.5 calories, Carbohydrate 21.6 g, Cholesterol 96.7 mg, Fat 30.2 g, Fiber 8 g, Protein 30.6 g, SaturatedFat 14.4 g, Sodium 650 mg, Sugar 6.6 g

BELL PEPPERS STUFFED WITH SPANISH RICE, LOW FAT/LOW CARB



Bell Peppers Stuffed With Spanish Rice, Low Fat/Low Carb image

The caloric value of this changed from 381 a serving to 171 a serving; 22 grams of fat to 3 grams of fat. This tastes like a million dollars also.

Provided by ColoradoCookin

Categories     Low Cholesterol

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 large green peppers
8 ounces ground turkey
1/2 cup chopped onion
1 cup cooked brown rice
1 cup recipe-style stewed tomatoes (with juices)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 ounce finely shredded low-fat cheddar cheese

Steps:

  • Bring water in a large saucepan to a boil.
  • Meanwhile, cut the peppers lengthwise in half.
  • Remove and discard the stems, seeds and membranes.
  • Carefully, place the peppers in the boiling water for 3 minutes.
  • Using a slotted spoon, remove the peppers and invert them onto paper towels to drain well.
  • Preheat the oven to 375 degrees.
  • Lightly spray an unheated large skillet with no-stick spray.
  • Add the turkey and onions.
  • Cook over medium heat until the turkey is no longer pink, stirring occasionally.
  • Stir in the rice, tomatoes (with juices), tomato paste, Worcestershire sauce, basil, salt and pepper.
  • Cover and simmer for 10 minutes, stirring occasionally.
  • Place the pepper halves in an 8x8x2 baking dish.
  • Spoon the meat mixture into the pepper shells.
  • Sprinkle the cheese on top.
  • Bake about 10 minutes or until heated through.

Nutrition Facts : Calories 205.6, Fat 5.9, SaturatedFat 1.7, Cholesterol 46.3, Sodium 533.2, Carbohydrate 24.7, Fiber 3.6, Sugar 7.5, Protein 14.6

SPANISH STUFFED BELL PEPPERS



Spanish Stuffed Bell Peppers image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 16

6 green, red or yellow bell peppers, or a combination
1 tablespoon olive oil, plus additional for drizzling tops of peppers
1 onion, minced
2 large garlic cloves, minced or to taste
1 teaspoon hot Madras curry powder, or to taste
1 teaspoon ground ginger
3 cups cooked long grain rice, preferably basmati
1 pound ground veal
10-ounce package frozen peas, cooked according to package directions
3 firm, ripe tomatoes, diced
1 tablespoon minced fresh oregano. or 1 teaspoon dried oregano, crumbled
3 tablespoons minced fresh cilantro, or to taste
Salt, to taste
Cayenne pepper, to taste (optional)
3 tablespoons fresh or dry bread crumbs
Lemon juice or wedges

Steps:

  • Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight. In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more. Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil. Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.

STUFFED BELL PEPPERS



Stuffed Bell Peppers image

This is a nice stuffed pepper dish that came from a friend from the past. I like this because the meat in this does not turn into a HARD meatball. Pre-cooking it first and then mixing it with the cooked rice is the secret!

Provided by Theresa P

Categories     Rice

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

6 medium green peppers
1 lb ground beef
1 chopped onion
1 (6 7/8 ounce) box rice-a-roni Spanish rice mix
1 (16 ounce) can tomato sauce
1 teaspoon sugar
1 (14 1/2 ounce) can tomatoes (for use in making the rice)
1 cup shredded cheddar cheese or 1 cup American cheese

Steps:

  • Remove tops and seeds from peppers; parboil peppers for 5 minutes and drain.
  • Place peppers in a baking dish.
  • Combine ground beef and onion and cook together until done.
  • Drain off the fat.
  • Add the 1 can of tomato sauce to the beef and onion mixture and simmer for 5 minutes.
  • Prepare Rice-A-Roni according to package directions.
  • When rice is done, combine it with the beef mixture.
  • Fill peppers with the beef and rice mixture.
  • Mix the 1 teaspoons sugar with the tomato sauce and pour this AROUND the peppers (not over).
  • Cover the baking dish.
  • Bake at 350°F for 35 minutes and then uncover and top with the shredded cheese.
  • Bake uncovered for about 5 minutes more to melt cheese.
  • Serve with the tomato sauce.

Nutrition Facts : Calories 303, Fat 18.1, SaturatedFat 8.5, Cholesterol 71.2, Sodium 573.9, Carbohydrate 15, Fiber 4.3, Sugar 9.5, Protein 21.6

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  • PREHEAT oven to 375°. Spray 8 or 9-inch square baking dish with no-stick cooking spray; set aside. Finely chop pepper tops; set aside.
  • HEAT large nonstick skillet over medium-high and cook chorizo and corn until corn begins to turn golden and chorizo begins to brown, about 5 minutes. Add ground beef and cook until browned.
  • STIR 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice and chopped pepper tops into skillet and cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Evenly stuff peppers with rice mixture and arrange in prepared baking dish. Add 2 tablespoons water to baking dish and cover tightly with foil.
  • BAKE 45 minutes or until peppers are tender; sprinkle peppers evenly with remaining 1/4 cup cheese and bake 2 minutes or until cheese melts.
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Top Asked Questions

How to cook stuffed bell peppers without rice?
This recipe for stuffed bell peppers without rice loads tender baked peppers with ground beef, melted cheese, and a seasoned tomato sauce. Preheat your oven to 400 degrees. Cut off the tops of the peppers to create a bowl out of each bell pepper. Place the peppers on a rimmed baking sheet and bake in the oven for 25 minutes.
How do you cook bell peppers stuffed with chorizo?
Colorful bell peppers are stuffed with a combination of chorizo sausage, corn kernels, browned ground beef, Spanish rice, and cheese for a delicious weeknight meal. Preheat oven to 375 degrees. Spray 8- or 9-inch square baking dish with no-stick cooking spray; set aside.
What do you put on stuffed peppers?
These bell peppers are stuffed with lean ground beef and zesty tomato sauce mix, brown rice, topped with cheese, and then baked to perfection. This Stuffed pepper recipe is the perfect weeknight meal that can be prepared ahead of time. They are healthy, easy to make and so delicious.
Are stuffed bell peppers keto friendly?
This recipe for stuffed bell peppers without rice loads tender baked peppers with ground beef, melted cheese, and a seasoned tomato sauce. Eliminating rice from this popular meal drastically cuts down on the carbs, making it Keto-friendly. Not to mention, also making it a more satisfying meal your whole family will love.

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