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RECIPES/Entrees
Stuffed Peppers
This stuffed pepper recipe is something I adapted from a family favorite so that it was something the wife and I could eat on weight watchers. We use all low fat/fat free ingredients and it still tastes just as good as when the full fat ingredients are used.
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Recommended Servings
4
COOKING
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INGREDIENTS
4 large bell peppers
1 1/4lb ground beef or turkey
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons beef bouillon granules
Salt
Pepper
Garlic powder
1 cup cooked rice
1/3 cup shredded cheese (I use taco blend but any cheese you like would work) 1/4 cup salsa
1/2 cup sour cream
1 cup diced tomatoes
1/2 cup chopped green onion tops
1 tablespoon soy sauce
1 cup hot water
Instructions
Preheat oven to 350 degrees F.
Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.
Using a hot skillet, saute the ground beef/turkey, onion, garlic, 1 teaspoon of bouillon granules, salt, pepper, garlic powder together. Saute until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 30 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.
RECIPE FACTS

Servings: 4

Nutritional information per serving

No nutrition information available

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