Try this Stuffed Bell Peppers recipe, or contribute your own.
Suggest a better description1. Preheat to 375.
2. Slice the tops off the bell peppers, cut out the stems, and coarsely chop the tops (these will be part of the stuffing). Remove the seeds and ribs from inside the peppers.
3. In a large pot of boiling water, cook the peppers for
5 minutes to soften. Turn upside down to drain and cool.
4. In a large bowl, combine the meat, chopped pepper tops, onion, celery, garlic, egg, tomato paste, and salt. Stuff the meat mixture into the bell pepper shells, place them standing up in the casserole dish, and too each with some tomato sauce. Bake until the filling is firm and the peppers are piping hot, about 45 minutes.
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Serving Size: 1 Serving (2673g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2997 | ||
Calories from Fat: 1717 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 190.8g | 254 % | |
Saturated Fat 72.3g | 361 % | |
Monounsaturated Fat 81.8g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 855.6mg | 263 % | |
Sodium 3493.7mg | 120 % | |
Potassium 8858.7mg | 233 % | |
Total Carbohydrate 142.9g | 42 % | |
Dietary Fiber 36.7g | 147 % | |
Sugars, other 106.2g | ||
Protein 190.6g | 272 % | |
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: 2997
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