Bell peppers filled with seasoned beef and rice, then topped off with cheese and tomato sauce. Still won't get your kids to eat their vegetables.
Slice the top 1/4 inch off of each pepper. Finely chop the flesh on the stem end; set it aside. Remove the seeds pith from inside of the peppers. I
Stem the peppes for about eight minutes, then set them aside to cool
Combine the reserved chopped pepper, ground beef, onion , and garlic in a large skillet. Brown the meat over medium heat for 5 to 6 minutes, breaking it up with a wooden spoon.
Drain the visible fat from the skillet then return it to the heat. Add the rice, broth, salt, pepper, tomato, Worcestershire sauce, basil, and paprika. Bring the mixture to a boil, then reduce the heat, cover and simmer for 18 to 20 minutes, or unitl the liquid is absorbed. Remove the pan from the heat and let it stand for 15 to 20 minutes. Stir in the egg and 1/3 cup of Parmesan.
Preheat the oven to 375. Lightly oil a large baking dish and pour in the 2 1/2 cups
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|Serving Size: 1 Serving (1200g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 116 (25%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 91.7mg||28 %|
|Sodium 4776.3mg||165 %|
|Potassium 3531.9mg||93 %|
|Total Carbohydrate 63.4g||19 %|
|Dietary Fiber 16.9g||67 %|
|Sugars, other 46.6g|
|Protein 33.6g||48 %|
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Calories per serving: 463
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