Try this Stuffed Baby Bell Peppers (CROCKPOT) recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a skillet over medium heat. Add the onion and cook, stirring, for 5 minutes. Add the beef and brown for 6-8 minutes. Drain and transfer to a bowl. Add the rice, parsley, lemon juice, dill, 1½ tsp tomato paste, salt and pepper and mix well. Whisk the chicken broth and the remaining 1½ tsp tomato paste in another bowl. Cut each pepper lengthwise and run under water to wash out the seeds. Fill with 2-3 tsp of the mixture and place the peppers in the CROCKPOT. Add the broth mixture. Cover and cook on LOW for 5 hours or HIGH for 2½ hours.
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Serving Size: 1 Serving (41g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 65 | ||
Calories from Fat: 30 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 21mg | 6 % | |
Sodium 22.2mg | 1 % | |
Potassium 89.6mg | 2 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 2.2g | ||
Protein 6.2g | 9 % | |
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: 65
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