Skinny Cheeseburger Stuffed Peppers

This recipe was so easy and the filling really tastes like a cheeseburger without the bun.   Ted and I both agreed, not only was it delicious, low calorie and gluten free, it was very satisfying and filling too!   We really enjoyed this recipe a lot!

Serves 4

Ingredients

1 cup cooked brown rice

1 pound extra lean ground beef (96%), see shopping tip

1 cup onions, diced

Salt and pepper, to taste

2 tablespoons Worcestershire sauce (for gluten-free use Lea & Perrins)

2 tablespoons ketchup

1 tablespoon mustard (I used a spicy brown mustard)

1 tablespoon pickle relish

⅓ cup tomato sauce, can or jarred

3 tablespoons water

1 cup lite cheddar cheese, mozzarella or blend, shredded (I used Trader’s lite Mexican blend)

4 large red bell peppers, yellow or orange (each about 3½ inches high and 3½ inches wide)


Instructions

1. Cook rice and set aside. Cut off the top of 4 bell peppers about 1-inch down from top. Clean out seeds and membranes. Throw away the tops. 

2. Preheat oven to 400 degrees.

3. In a large nonstick pan, brown ground beef and onions. Season beef with a little salt and pepper. Be sure to break up ground beef into small pieces as it cooks.

4. Stir in Worcestershire sauce, ketchup, mustard, pickle relish, tomato sauce and 3 tablespoons water. Mix well. Stir in ¾ cup shredded cheese and cooked rice. Mix well and continue to cook until heated through. Add 1-2 more tablespoons of water, if getting a little dry. Remove from heat.

5. Stuff each bell pepper with ground beef mixture, top each stuffed pepper with 1 tablespoon shredded cheese. Place each in a 9-inch baking dish.  Pour 1 cup water in bottom of baking dish. Cover dish with foil and bake for 40-45 minutes. If peppers are not soft enough, cook about 5 minutes more.

6. Once cooked, cooled and wrapped, they freeze great!

Makes 4 servings. Each serving, 1 stuffed pepper, 349 calories, 12g fat, 5g sat. fat, 78mg chol, 32g prot, 33g carbs, 619mg sod, 9g sugar.

Original Recipe from Skinny Kitchen

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