I've tried many recipes for stuffed bell pepper, but I find my recipe to be simple and absoluteful flavorful. Any color bell pepper can be used, but I find that the red, yellow or orange give the stuffed peppers a unique sweet taste. The peppers can be prepared the day before and baked the next day.
Wash bell peppers, cut the tops (reserve) and remove seeds. Set aside. In a food processor with the metal dough blade inserted add the carrot, celery, and onion. Pulse until semi finely chopped (do not over pulse, you'll end up with paste). Add ground beef or turkey, chicken bouillion, red pepper flakes, cilantro or mint (I prefer mint) and egg. Pulse until all incorporated. Remove from food processor bowl into a meduim bowl. Hand mix rice into meat and vegetable mixture. Equally divide meat mixure and stuff the bell peppers. Top with ketsup. Place stuffed bell pepper in center of a 9x13 shallow pan (that has been sprayed with non stick spray) on the sides place the caps of the peppers with stem upward. Place in pre-heated 350 degrees and bake for about 40 minutes. Remove from oven. Enjoy
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Serving Size: 1 Serving (231g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 239 | ||
Calories from Fat: 113 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 120.2mg | 37 % | |
Sodium 273.9mg | 9 % | |
Potassium 509mg | 13 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 5.1g | ||
Protein 24.6g | 35 % | |
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: 239
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