Easy stuffed pepper
Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper to they stand up staring.
Blanche peppers for 2 minute to soften them up.
Brown beef and onion; drain. Stir in rest of ingredients (only 1 cup of tomato sauce, will us rest later). Cook until hot.
Stuff pepper with hamburger mixture. Put peppers upright in ungreased 8" square glass baking dish. Pour remaining tomato sauce over peppers.
Cover tightly with foil. Bake 10 minutes, uncover and bake 15 more minutes. Sprinkle with cheese if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (475g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 502 | ||
Calories from Fat: 244 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.1g | 36 % | |
Saturated Fat 12.4g | 62 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 110.7mg | 34 % | |
Sodium 861.5mg | 30 % | |
Potassium 1000.5mg | 26 % | |
Total Carbohydrate 30.3g | 9 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 25.8g | ||
Protein 34.6g | 49 % | |
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: 502
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