Mediterranean Stuffed Baby Bells

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Mediterranean Stuffed Baby Bells

Ingredients

  • 20 assorted baby bell peppers (each about 2 inches long)
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 4 ounces ground sirloin
  • 3/4 cup finely diced onion
  • 3 cloves garlic, peeled, minced
  • 1 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes
  • 1 ounce reduced-fat cream cheese
  • 2 ounces marinated artichoke hearts, drained and finely diced (about 1/2 cup)
  • 1/3 cup sun-dried tomatoes, finely diced
  • 1/4 cup kalamata olives, finely diced
  • 3 ounces (about 3/4 cup) crumbled feta cheese
  • 1 tablespoon fresh-squeezed lemon juice
  • 1/3 cup Panko crumbs

Instructions

Preheat oven to 400 degrees. To prepare peppers; leave stem intact, cut in half lengthwise, remove seeds and place in large bowl. Drizzle with 1/2 tablespoon oil and toss to coat. On a large baking sheet, place pepper halves cut side down and roast 10 minutes. While peppers are roasting, in a large nonstick skillet, cook ground beef, breaking up meat until no longer pink. Remove from pan, allowing meat to drain on a few sheets of paper towel. To the same skillet, heat 1/2 tablespoon oil over medium heat. Add onions and garlic and sauté about 4 minutes, or until onions are translucent. Add oregano and red pepper flakes and continue to sauté 1 minute. Remove skillet from heat and add cream cheese, artichoke hearts, sun-dried tomatoes, olives, feta cheese, and lemon juice. Stir to combine. Leaving pepper halves on baking sheet fill each half with hamburger stuffing. In a small bowl, coat panko crumbs with1 teaspoon oil. Sprinkle each stuffed pepper with panko topping and bake in a 350 degree oven until filling is heated through and topping begins to brown, about 15 to 20 minutes.

 

Yield: 20 servings (2 stuffed pepper halves per serving)

Nutritional Info

  • Calories = 62             
  • Fat = 3 gm                             
  • Saturated fat = 1 gm
  • Trans fat = 0 gm        
  • Cholesterol = 7 mg                
  • Protein = 3 gm
  • Sodium = 86 mg        
  • Carbohydrate = 5 gm             
  • Fiber = 1 gm
  • Calcium = 23 mg       
  • Calories from fat = 44%

FOOD EXCHANGES:  1 vegetable, 1 meat