Stuffed Bell Pepper

I love bell peppers. Sometimes I get lucky and find the stoplight peppers (red, yellow, green) on sale at the store. Sometimes I omit the rice if I am watching my carbs. I also sometimes substitute the rice with French's Fried Onions.

Stuffed Bell Peppers:


1 lb lean ground beef
1 tbsp soy sauce
2 tbsp minced garlic
1/2 cup diced onion
1 tbsp Italian seasoning
1 cup rice (I use boil-n-bag)
1 can Hunt's Diced tomato w/ Basil, Garlic, & Oregano
4 Bell Peppers (Green or Yellow are good, too)


Preheat oven to 350. Cook rice according to package directions. Brown meat with garlic, onion, soy sauce, Italian seasoning and half of the can of diced tomatoes. Drain fat.Cut off tops of bell peppers and stand upright in a oven safe baking dish. Fill with meat mixture. Cover peppers and cook in preheated oven for 15 min. Remove from oven and top peppers with remaining canned tomatoes. Cover and place in oven for 15 min. Remove and serve.



Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 420.4
Total Fat: 23.8 g
Cholesterol: 85.1 mg
Sodium: 1,053.7 mg
Total Carbs: 27.2 g
Dietary Fiber: 4.0 g
Protein: 23.2 g

Chicken Stir Fry

Chicken Stir-Fry:

4 skinless, boneless chicken breast halves - cut into chunks
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
3 tbsp Soy Sauce
2 tbsp Worscestershire Sauce
1 tbsp minced garlic
1 tsp green curry paste
1 cup green beans


Spray frying pan with Pam and brown chicken. Once chicken is cooked add soy sauce, worscestershire sauce, garlic, and green curry paste. Simmer for 5 min. Add red, yellow, and green bell pepper, onion and green beans. Cover and reduce heat to low. Allow to steam for 15 min or til veggies are cooked. Salt and pepper to taste and serve with rice.

Nutritional Info
Servings Per Recipe: 3
Amount Per Serving
Calories: 374.8
Total Fat: 12.1 g
Cholesterol: 136.9 mg
Sodium: 1,057.6 mg
Total Carbs: 7.5 g
Dietary Fiber: 1.6 g
Protein: 56.5 g