1. Heat Oven to 350 F.
2. Cut off tops of bell peppers; remove seeds. Set aside.
3. Combine ground beef, onion, rice, tomato paste, 1/2 teaspoon oregano and black pepper in large bowl, mixing lightly but thoroughly.
4. Spoon into bell peppers; stand peppers in 8X8-inch baking dish. Combine sauce ingredients (Italian-stewed tomatoes, 1 tbsp. tomato past, 1/2 tsp. dried oregano); pour over peppers. Cover dish tightly with aluminum foil.
5. Bake in preheated oven 1 to 1.5 hours until cooked to medium (160 F) or until beef is not pink in center and juices show no pink color.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (293g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 106 (40%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 73.7mg||23 %|
|Sodium 99.7mg||3 %|
|Potassium 834.1mg||22 %|
|Total Carbohydrate 15g||4 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 11.3g|
|Protein 25.2g||36 %|
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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: 266
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