Vegetables are very healthy for you, but if you make them into a casserole and add butter, cheese, and sodium-enriched soups, you’ve added an “un” in front of the word “healthy” = “Unhealthy!” That’s not to say vegetable casseroles are not tasty…. they’ve got lots of flavor and can be one of my favorite recipes (for example: Corn Casserole.)
This Stuffed Bell Pepper recipe comes from Cooking Light Magazine, and has only 312 calories and 9.8g of fat…quite “healthy” I might add. You’ve get a whopping 27g of protein from the ground sirloin, and a good source of Vitamins A and C in the pepper. Part-skim Mozzarella cheese also has positive health benefits. It is a good source of protein, which is important for energy and muscle maintenance. In addition, the calcium in this cheese helps in weight loss and provides protection against breast cancer and metabolic syndrome.
What is not to like about Stuffed Bell Peppers now? The meat is also nicely flavored with Italian seasoning and a cup of tomato-basil pasta sauce of your choice. Feel free to substitute red, yellow, or orange bell peppers for green. Green peppers are less sweet and slightly more bitter than the red, yellow, and orange ones. In addition, red peppers contain 2-3 times as much Vitamin C as the green variety. Maybe that is why they are so much more expensive! Enjoy and let me know what you think!
Stuffed Bell Peppers