Stuffed Red Bell Peppers in Portion Controlled Cups

IMG_2327 Ingredients:

6 large bell peppers
2 cups low sodium beef stock
3/4 cup brown rice
3/4 pound lean ground beef or ground turkey
1/2 pound turkey sausage
1 medium onion
2 cloves garlic
1/2 tsp. freshly ground pepper
1/3 cup salsa
1/2 cup Greek yogurt
1 cup freshly diced tomato
1/2 cup green onion tops
1/2 cup shredded Manchengo cheese
1 Tbsp. low sodium soy sauce
Extra virgin olive oil


  1. Preheat oven to 350 degrees.
  2. Prepare brown rice by boiling in low sodium beef stock.
  3. Destem red peppers removing seeds and ribs by carefully cutting a hole around the top.
  4. Saute lean ground beef or turkey and sausage.  Drain fat off.
  5. Add onion, garlic and 1/2 tsp. freshly ground pepper and continue cooking until onions are translucent.
  6. Add remaining ingredients and mix well.
  7. Brush or spray the outside of each pepper with extra virgin olive oil and place in an oversized muffin cup.
  8. Stuff peppers. Cover with foil and cook for 30 minutes.  Remove foil and continue cooking for 15 minutes.


Nutrition Information (using lean ground beef): 291 calories, 17 fat gms, 7 saturated fat gms, 61 cholesterol mg, 460 sodium mg, 24 carbohydrate gms, 4 fiber gms, 18 protein gms, 7.5% Vitamin A, 11% Vitamin C, 11% Calcium, 8% Iron, 11% Selenium, 12% Zinc, Weight Watcher points 8


Categories: Recipes

1 reply

  1. I love red peppers much more than green… Sounds like a great recipe… I may try it out for our next family gathering… Thanks.


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