Prego® Good-For-You Stuffed Peppers

Prego® Good-For-You Stuffed Peppers

10

"Good-for-you and really tasty, these peppers stuffed with rice, beef, mozzarella, and Italian sauce are full of zesty flavor. Serve with a green salad for a complete meal."

Ingredients

1 h 10 m servings 333 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 14 g
  • 21%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 692 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Cook the rice without salt or butter according to the package directions.
  2. Cook the beef in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat. Stir 2 cups of the sauce and the rice into the skillet.
  3. Cut each pepper in half lengthwise. Discard the seeds and white membranes. Place the pepper shells in a 17x11-inch roasting pan.
  4. Spoon the beef mixture into the pepper shells. Pour the remaining sauce over the filled peppers. Cover.
  5. Bake at 400 degrees F for 45 minutes or until the peppers are tender. Top with the cheese. Let stand for 5 minutes or until the cheese melts.

Footnotes

  • Serving Suggestion: Serve with a salad of romaine lettuce and cherry tomatoes drizzled with lowfat balsamic vinaigrette. For dessert, serve biscotti with prepared lemon curd for dipping.
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Reviews

10
  1. 16 Ratings

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The first time I made this, found it to be a little plain. Made it again today but chopped up 1 large red onion and some fresh garlic (were big on both, but anyone could suit it to taste). Brown...

I thought the recipe was good start but I always add extra stuff to mine. I chopped up onion and fresh garlic and waiters with beef, then with store bought sauce I always add my own stuff, I put...

These turned out wonderful! I skipped the rice and threw in a half coup of oats, also I added two cups of shredded cheddar in the meat mix along with garlic salt. I topped them with at the beg...