Bobby’s Stuffed Red Peppers

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1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro
1/8 teaspoon salt
2 medium tomatoes, quartered
1/2 jalapeno, finely chopped
1/2 medium yellow onion, thinly sliced
1/2 yellow bell pepper, chopped


4 large red bell peppers
2 tablespoons olive oil
1 medium onion, diced
1 1/4 pounds extra-lean ground beef (90-percent lean)
2 cloves garlic, minced
1 cup cooked brown rice
1/2 cup reduced-fat sour cream
1/2 cup chopped green onions
2 cups shredded low-fat Monterey Jack cheese
Chopped fresh basil, for topping


For the salsa: Place the lime juice, cilantro, salt, tomatoes, jalapenos, onions and peppers in a food processor. Pulse to combine, then set aside.

For the stuffed peppers: Preheat the oven to 350 degree F. Start by cutting the peppers in half lengthwise, leaving the stems intact. Remove the seeds and ribs inside the peppers.

Heat a skillet to medium-high heat and add the olive oil and onions, cook for about 1 minute. Next add the ground beef and garlic and cook until the onions become translucent, about 8 minutes.

In a separate bowl mix 1 cup of the salsa, the rice, sour cream and green onions. Add the ground beef mixture and combine thoroughly. Stuff the mixture into the peppers. Sprinkle each pepper half with 2 tablespoons of the cheese.

Place the stuffed peppers in a casserole dish, cover with foil and bake for 30 minutes. Remove the foil and continue to cook until heated through, 15 minutes. Top with basil and enjoy.

Nutritional Information:

per serving (without salsa): 300 calories, 14 g fat

Servings: 8 servings
Prep Time: 25 min
Cook Time: 55 min
Difficulty: Easy

from Not My Mama's Meals Episode: Junk-Less Food

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