Stuffed Sweet Peppers with an extra serving of vegetables
1. Halve sweet peppers lengthwise, removing stem ends, seeds, and membranes. Immerse sweet peppers into boiling water for 3 minutes. Remove from water and sprinkle insides with a dash of salt. Invert on paper towels to drain well.
2. In a large skillet cook meat, onion, squash, and zucchini till meat is brown and vegetables are tender. Drain off fat. Stir in undrained tomatoes, cooked rice, Worcestershire sauce, oregano, salt and pepper. Bring to boiling. Reduce heat. Simmer, covered, for 10 to 12 minutes. Stir in half of the cheese.
3. Filll peppers with meat mixture. Place in 8x8 baking dish (for 4 servings) along with any remaining meat mixture. Pour tomato sauce around and over the peppers. Bake in 375 degree oven about 15 minutes or until heated through. sprinkle with remaining cheese. Bake 5 minutes more or until cheese is melted.
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Serving Size: 1 Serving (695g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1015 | ||
Calories from Fat: 639 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 71g | 95 % | |
Saturated Fat 30g | 150 % | |
Monounsaturated Fat 23.5g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 210.1mg | 65 % | |
Sodium 931.7mg | 32 % | |
Potassium 1694.9mg | 45 % | |
Total Carbohydrate 42.1g | 12 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 35.5g | ||
Protein 51.3g | 73 % | |
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: 1015
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