heat garlic in pan and add ground beef. Cook until well browned. Mix in rice and tomatoe sauce. Season to taste.
Cut peppers in half lengthwise and clean out seeds. Arrange peppers in a foil-lined 9x13 inch pan. Stuff peppers with beef and rice mixture.
Bake at 350 for 1 hour or until peppers are fork tender
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (283g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 131 (31%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 57.8mg||18 %|
|Sodium 486.7mg||17 %|
|Potassium 777.9mg||20 %|
|Total Carbohydrate 50.1g||15 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 45.9g|
|Protein 21.6g||31 %|
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Calories per serving: 418
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