Try this DTOX Beef-Stuffed Peppers recipe, or contribute your own.
Suggest a better description1. 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.
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Serving Size: 1 Serving (293g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 266 | ||
Calories from Fat: 106 (40%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 266
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