Savory Italian Stuffed Peppers
Minutes Prep time: 15
Minutes Total time: 65
Servings: 4
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 65
Servings: 4
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 can (8 oz each) Hunt's® Tomato Sauce
1 pkg (8.8 oz each) fully cooked whole grain brown rice
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained well
3/4 pound extra lean ground beef (95% lean)
2 eggs
2 teaspoons dried Italian seasoning
1/2 teaspoon kosher salt
5 ounces fresh mozzarella cheese, chopped and divided
4 large multicolored bell peppers, halved lengthwise, seeds and membrane removed
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 166 mg | 17% |
Carbohydrate | 38 g | 13% |
Cholesterol | 180 mg | 60% |
Total Fat | 15 g | 24% |
Iron | 5 mg | 28% |
Calories | 450 kcal | 23% |
Sodium | 848 mg | 35% |
Protein | 37 g | 74% |
Saturated Fat | 6 g | 32% |
Sugars | 12 g | 1% |
Vitamin C | 339 mg | 565% |
Preheat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Pour tomato sauce into bottom of baking dish; set aside.
Combine rice, drained tomatoes, ground beef, eggs, Italian seasoning and salt in large bowl. Add half of the cheese and gently combine.
Place about 1/2 cup meat mixture in each half pepper. Place in prepared dish on top of sauce.
Bake 50 to 55 minutes or until filling reaches an internal temperature of 170°F. Evenly divide remaining cheese and place on top of each half pepper. Bake an additional 5 minutes or until cheese melts.
Savory Italian Stuffed Peppers