Slice off the caps of the bell peppers; scoop out the seeds and insides. Place the peppers into a pot of water, and boil them until theyre tender. While the peppers are cooking, do the following: Place the ground meat into a slightly oiled skillet. Salt and pepper the meat gingerly. Add garlic powder. Then add chopped onion to the beef. Continue cooking until the onion and beef are done. Drain all fat. Add cooked rice to this mixture, followed by 1 large can and 1 small can tomato sauce. The mixture should be a little soupy. If it isnt, add about 8 ounces water or another small can of tomato sauce. Continue cooking until it thickens. Preheat the oven to 375 degrees. Remove the meatandrice mixture from the heat. Drain the boiled tender peppers, and place them in a shallow baking dish. Fill each pepper with the meat mixture. Pour the remaining mixture on top of the stuffed peppers; it should be soupy. Place the baking dish with peppers in the oven, and bake them until theyre brown?about twenty minutes. Makes 4 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1626g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 928 (40%)|
|Amt Per Serving||% DV|
|Total Fat 103.1g||137 %|
|Saturated Fat 40.1g||200 %|
|Monounsaturated Fat 44.5g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 457mg||141 %|
|Sodium 636.3mg||22 %|
|Potassium 3464.3mg||91 %|
|Total Carbohydrate 193.9g||57 %|
|Dietary Fiber 18.5g||74 %|
|Sugars, other 175.4g|
|Protein 144.8g||207 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2314
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