Reuben Stuffed Bell Peppers

7 45 314
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 8
Reuben Stuffed Bell Peppers
Health Highlights


4 medium pepper(s) Red bell pepper (cut in half stem to end, stems and seeds removed)
8 slice(s) Swiss cheese
341 gm Corned beef, cooked (thinly sliced)
1 cup drained Sauerkraut (squeezed)
1/3 cup Thousand island salad dressing
2 thin slice Rye bread
2 tbsp Butter, unsalted


Preheat oven to 350F.

Bring a pot of heavily salted water to boil. Place the peppers in and let boil 3 minutes. Drain and let cool enough to handle.

Meanwhile, chop or tear up the corned beef into smaller pieces and mix with sauerkraut and dressing.

Place 1 slice of cheese inside all the peppers. Stuff with mixture. Top with another slice of cheese.

Place on baking sheet and cook 25 minutes.

Meanwhile, put bread in a food processor or blender, and pulse until coarse crumbs form.

Melt butter in a saucepan over medium. Add crumbs and stir until well combined. Take off heat

Take out peppers, and top with crumbs. Put back in oven and broil 2-3 minutes (watching) until crumbs are toasted.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 314
Calories from fat 214
Calories from saturated fat 93
Total Fat 23.7 g
Saturated Fat 10.3 g
Trans Fat 0.4 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 7.6 g
Cholesterol 79 mg
Sodium 721 mg
Potassium 261 mg
Total Carbohydrate 9.3 g
Dietary Fiber 1.6 g
Sugars 5.0 g
Protein 16.7 g

Dietary servings

Per Portion

Grain 0.1
Meat 0.6
Milk Alternative 0.6
Vegetables 0.9

Energy sources


Meal Type(s)