Try this Smoky Spanish Stuffed Peppers recipe, or contribute your own.
Suggest a better description1. In a small saucepan, bring the water to a boil over high heat. Stir in the bulgur, reduce the heat to low, cover and simmer for 10 to 12 minutes or until the water is absorbed and the bulgur is tender.
2. Preheat the oven to 375 degrees. Coat a 13" X 9" baking dish with cooking spray. Spread 1 can tomato sauce into the dish. Arrange the bell pepper halves cut side up in the dish.
3. Coat a large nonstick skillet with cooking spray. Heat over medium-high heat. Cook the pork for 5 minutes or until no longer pink. Remove to a plate.
4. Coat the skillet with cooking spray. Add the oil and heat over medium-high heat. Cook and stir the carrot and onion for 6 minutes or until tender. Stir in the garlic, cumin, oregano, paprika, salt and black pepper. Cook for 30 seconds or until fragrant. Add the lemon juice, raisins, bulgur, pork and the remaining 1 can tomato sauce. Bring to a simmer and cook for 2 minutes or until heated through.
5. Divide the filling among the peppers.
6. Cover with foil and bake for 25 to 30 minutes or until heated through.
Per serving: 330 calories, 22 g protein, 45 g carbohydrates, 7 g total fat, 2 g saturated fat, 8 g fiber, 450 mg sodium
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Serving Size: 1 Serving (338g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 433 | ||
Calories from Fat: 200 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.2g | 30 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 61.2mg | 19 % | |
Sodium 123.7mg | 4 % | |
Potassium 799.5mg | 21 % | |
Total Carbohydrate 42.8g | 13 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 35.6g | ||
Protein 19.3g | 28 % | |
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: 433
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