Stuffed Peppers

I was in the grocery store the other day and I scored on some red, orange and yellow peppers. I think I ended up paying $1.40 for 4 of them!! I immediately thought of this recipe and grabbed a few green peppers in addition to my other colors and headed home to cook. :D For those of you following an LBC plan, my plan called for 100g ground beef, 100g rice, 1 cup veggies. In order to make the macro-nutrients match, I took 10g of rice away and added the Rotel. (1/3 can per pepper) See recipe below.

Stuffed Peppers

Ingredients

3 bell peppers 9oz 96% extra lean ground beef (or turkey)

Approx 1 cup finely chopped pieces of orange, red and yellow bell peppers 270 grams of cooked rice (white or brown)

1- 10 oz can of ROTEL Salt and pepper to taste

Directions:

Cut a hole around the stem of the bell peppers. Discard seeds and membranes. Cook bell peppers in boiling water 5 minutes; drain and set aside.

Take ground beef, rice, rotel and peppers and mix together. (rice and ground beef previously cooked)

Divide the filling amongst the peppers

Place on cookie sheet and cover with aluminum foil and bake at 350 for 35-45 minutes depending on the temperature the filling was when prepping.

Nutritional Information: For ONE stuffed pepper Calories: 293 Fat: 6 g Carbohydrate: 28.5 g Protein: 28 g

boiling peppers rotel-original

3 bell peppers	9oz 96% extra lean ground beef (or turkey)
Approx 1 cup finely chopped pieces of orange, red and yellow bell peppers	270 grams of cooked rice (white or brown)
1- 10 oz can of ROTEL	Salt and pepper to taste