Preheat oven to 350 degrees F (175 degrees C).
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
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|Serving Size: 1 Serving (345g)|
|Recipe Makes: 6|
|Calories from Fat: 107 (41%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 50.8mg||16 %|
|Sodium 90.4mg||3 %|
|Potassium 693.7mg||18 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 17.8g|
|Protein 16.7g||24 %|
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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: 259
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