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Stuffed Bell Peppers with Italian Seasoning Recipe

Looking for an easy Stuffed Bell Peppers with Italian seasoning recipe? Learn how to make Stuffed Bell Peppers with Italian seasoning using healthy ingredients.


Submitted by lolly074

Makes 4 servings



A simple main dish using leftover foods on hand; suitable for a diabetic meal plan.

Recipe Ingredients for Stuffed Bell Peppers with Italian seasoning

10 tbsp tomato paste, no salt added (6 oz)
8 oz. water (rinse out can and add to paste mixture)
1/3 cup non-fat dry milk (powder)
1 tsp Italian seasoning (dry mix)
1/2 tsp celery seed
85 grams (one serving) turkey meatballs, oven baked, Kroger brand
2 tbsp olive oil
1 tsp caraway seeds
3 tbsp garlic, peeled, sliced and diced (4 medium-sized cloves match this volume)
1 cup onion, chopped, sweet Vidalia (1/2 of large onion matches this volume)
1/2 cup celery, chopped (4 small inner stalks)
1 cup zucchini, chopped small (1 whole)
2 bell peppers, large, cored, tops removed

Recipe Directions for Stuffed Bell Peppers with Italian seasoning

  1. Groups of ingredients should be prepared ahead of time in the following sequence.

  2. Combine the tomato paste (one small 6-ounce can = 10 TBSP) with the dry milk powder, water, Italian seasoning mix and celery seeds. Mix together well and refrigerate until ready for use.

  3. Next peel, slice and dice, and/or chop each vegetable (garlic, onion, celery, zucchini); set aside until ready to add to pot.

  4. In a separate small pan, heat the small frozen meatballs in a small amount of water and then cool before cutting into small bits, 8 pieces PER meatball.

  5. Heat the oil at medium heat and when hot but not burning, add in the caraway seeds; they will sizzle and pop.

  6. Immediately after seeds start to pop, throw into the heated oil the garlic, onion, and zucchini; stir thoroughly to coat all pieces; cook, covered, about 10 minutes at medium heat, stirring occasionally, until vegetables are soft and somewhat translucent.

  7. Add in the small meatball bits and mix well; cook another 5 minutes and then remove from heat. Transfer the cooked mixture to a bowl.

  8. Place the pot back over the heating surface (no heat yet) and pour in enough of the prepared tomato sauce to cover the bottom of the pan (about 1/3 of mixture).

  9. Stuff each bell pepper with as much of the stuffing mixture as will fit and then gently place the stuffed peppers in the pot on top of the sauce mixture; add in the remainder of the stuffing mix around the peppers and pour remaining tomato sauce on top.

  10. Return heat to medium, cover pot, and cook for about 30 minutes, checking to be sure the food is not sticking but do NOT turn over the bell peppers; after about 15 minutes, turn heat to medium low.

  11. Even if the bell peppers still look firm, the dish can be removed from heat and allowed to stand for a few minutes.

  12. Cut each bell pepper in half, lengthwise and gently place, open, on plate; spoon some of the reserved sauce over each serving.

  13. NOTE: This is a very dense preparation; sauce has a very strong tomato taste and there is also a spicy "bite" to it. Half of one bell pepper, with sauce poured on top, is enough per serving, accompanied by brown rice for blandness, texture, and complementary nutritional value. An alternate preparation would be to add one cup of brown rice (dry) to the pot with hot oil and add at least one cup more water to the stuffing mix at the beginning while sauteeing. Cooking time would need to be increased at the sauteeing stage to allow the browned rice to absorb enough liquid to soften. Also, for a thinner tomato sauce, add at least 6 ounces more water to the tomato paste with the Italian seasoning. Obviously, this dish is an experiment! The meatballs add protein and flavor, but salt content is high.

Categories

Main Dish, Saute, Simmer

Nutrition Facts
Serving Size 274.5g
Amount Per Serving
Calories
219
Calories from Fat
86
% Daily Value*
Total Fat
9.6g
15%
Saturated Fat
1.2g
6%
Trans Fat
0.0g
Cholesterol
13mg
4%
Sodium
231mg
10%
Potassium
903mg
26%
Total Carbohydrates
25.0g
8%
Dietary Fiber
4.3g
17%
Sugars
15.0g
Protein
11.1g
Vitamin A 52% Vitamin C 158%
Calcium 20% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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