Stuffed Peppers _ Skinny
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Ingredients
- 4 large green bell peppers
- 1/2 lb. lean ground beef (you can use ground chicken or turkey- but the hubs likes beef)
- whole grain spanish rice
- reduced fat shredded cheese
- less sodium whole kernel sweet corn (I used canned)
- small container fat free greek yogurt
Details
Servings 4
Adapted from mamalaughlin.com
Preparation
Step 1
Cut the tops off your peppers and de-seed them. Is that a word? De-seed? I hope so. Because that's what I plan on doing to the hubs shortly. Well, not me PERSONALLY... you get it.
I digress.
Once they are de-seeded and tops are cut off, boil them in water for 3-4 minutes.
While they are boiling, cook your ground beef and start cooking your rice. I used Rice-a-Roni Whole Grain Spanish Rice and cooked according to package.
Once your peppers have cooked for 3-4 minutes, take them out and set them upside down on a paper towel and let them cool/drain.
Once your rice is cooked, add in the drained can of corn to your rice. I added corn because I like it, you can skip it if you don't.
After your ground beef is done, load those bad boys up.
I did ground beef, 2 Tbs fat free greek yogurt, 2 Tbs shredded cheese, 1/2 cup rice/corn mix, and topped with 2 Tbs shredded cheese.
You can most certainly mix everything together in one big bowl (ground beef, rice, corn, greek yogurt and cheese) if you don't want to "layer" the ingredients- I may actually do that next time so you will taste the meat with every bite.
Feel free to add in any veggies you want or play with the ingredients.
Bake at 350 for 20-30 minutes and enjoy!
This particular recipe has
198 calories per pepper.
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