Stuffed Bell Peppers

Before Keith and I head out for Thanksgiving I am trying to clean out the produce in the fridge. I had some bell peppers we needed to use up and we had some ground bison in the freezer. Hum, what to do…stuff those peppers baby!! Enjoy!

STUFFED BELL PEPPERS

4 very large bell peppers (any color…I used red)

2 cups cooked lean ground beef (I used ground Bison…about 1 pound…Keith LOVES his meat)

1 cup chopped onion

1 cup low-fat shredded cheddar cheese (I used cheddar almond cheese)

1 cup cooked brown rice

2 teaspoons taco seasoning mix, dry

1 cup canned tomato sauce
Preheat oven to 375 degrees F.
Slice the tops off the peppers and then slice in half lengthwise; remove seeds, wash and pat dry. Place pepper halves in a small baking dish sprayed lightly with nonstick spray and roast for 15 minutes.

Meanwhile, brown beef (bison or turkey…whatever you are using) in a skillet. Drain off excess fat. Stir to combine all ingredients, except for peppers; set aside.

Remove peppers from oven and reduce temperature to 350 degrees F. Evenly spoon mixture into pepper halves and return to oven for 20 more minutes.

Serves: 4 (huge portions!!)
317.8 CALORIES; 5.6g FAT (2.4g saturated fat); 76.2mg CHOLESTEROL; 693.2mg SODIUM; 31.5g CARBOHYDRATE; 5.8g FIBER; 2.6g SUGAR; 35.8g PROTEIN
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