Stuffed pepper with meat
1 Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
2 Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions ,chopped peppers ,mushrooms and cook, stirring often, until soft and translucent, about 5 minutes. Add tomatoes, tomato paste, oregano, tarragon and the garlic and simmer for 10 minutes more. Season to taste with salt and pepper Remove skillet from heat,
3 Mix raw meat, rice,and 1/2 cup of the tomato mixture , and season generously with salt and pepper. Mix well. (You may find it easier to put the ingredients at this point into a large bowl and mix together with your hands.)
4. Stuff peppers with the filling
5 Arrange the cut side of the peppers up in a baking dish with 1/4cup of water on the bottom (or put a little of the tomato mixture in the bottom of an over-sized muffin tin, place stuffed peppers in the indentations) then spoon tomato mixture over the peppers. Cover in foul. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F.
Just prior to finishing in the oven , sprinkle grated parmesan and cheddar cheese on top, put back in oven to finish cooking and melt cheese
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1733g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3568 | ||
Calories from Fat: 1833 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 203.6g | 271 % | |
Saturated Fat 91.6g | 458 % | |
Monounsaturated Fat 85.7g | ||
Polyunsanturated Fat 9.5g | ||
Cholesterol 838mg | 258 % | |
Sodium 2822.9mg | 97 % | |
Potassium 4400.3mg | 116 % | |
Total Carbohydrate 160.8g | 47 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 152.6g | ||
Protein 261.6g | 374 % | |
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: 3568
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