Stuffed Peppers

By asally04

Stuffed Peppers

Tired of turkey? These meaty pepper pockets provide a huge dose of protein for a midday energy boost. Make up a batch for dinner on Sunday and you'll have three quick lunches ready to go for the rest of the week.



4 bell peppers (green, yellow, or red)

1/4 tsp extra-virgin olive oil

1 pound extra-lean ground beef

1 egg white

1/2 cup finely chopped yellow onion

2 Tbsp canned corn

1 Tbsp finely chopped fresh parsley

Pinch of ground black pepper

3/4 cup tomato or spaghetti sauce

1 tsp prepared horseradish



How to Make It

1. Preheat the oven to 375°F. Cut the tops off the bell peppers and then carefully remove the seeds and white membranes and discard them. Lightly coat the outside of the peppers with the oil.



2. In a large bowl, combine the beef, egg white, onion, corn, parsley, black pepper, and 1/4 cup of the sauce. Stuff the mixture into the four peppers, dividing it evenly.



3. Pour 1/4 inch of water into a 9-by-13-inch baking pan and add the peppers, cut side up. Bake for 40 minutes.



4. Remove the peppers. Combine the horseradish and the remaining 1/2 cup tomato sauce and add a little of the mixture to the top of each pepper. Bake for another 10 minutes. Makes 4 servings



Per serving: 217 calories, 27 g protein, 16 g carbohydrates, 6 g fat (2 g saturated), 4 g fiber, 96 mg sodium

Ingredients

• 4 bell peppers (green, yellow, or red)
• 1/4 tsp extra-virgin olive oil
• 1 pound extra-lean ground beef
• 1 egg white
• 1/2 cup finely chopped yellow onion
• 2 Tbsp canned corn
• 1 Tbsp finely chopped fresh parsley
• Pinch of ground black pepper
• 3/4 cup tomato or spaghetti sauce
• 1 tsp prepared horseradish

Preparation

Step 1

How to Make It

1. Preheat the oven to 375°F. Cut the tops off the bell peppers and then carefully remove the seeds and white membranes and discard them. Lightly coat the outside of the peppers with the oil.



2. In a large bowl, combine the beef, egg white, onion, corn, parsley, black pepper, and 1/4 cup of the sauce. Stuff the mixture into the four peppers, dividing it evenly.



3. Pour 1/4 inch of water into a 9-by-13-inch baking pan and add the peppers, cut side up. Bake for 40 minutes.



4. Remove the peppers. Combine the horseradish and the remaining 1/2 cup tomato sauce and add a little of the mixture to the top of each pepper. Bake for another 10 minutes. Makes 4 servings