Stuffed Red Bell Pepper - Phase 2
by BryNJess
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INGREDIENTS
- 2 pounds lean ground beef
- 1 cup red onion ; chopped
- 1 cup celery ; diced
- 3 tablespoons cilantro ; chopped
- 3 tablespoons garlic ; minced
- 1 1/2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup baby spinach
- 6 Red bell pepper
INSTRUCTIONS
Preheat the oven to 375 degrees. In a large nonstick skillet over medium heat, lightly brown the beef and onion. Turn the heat to low and add the celery, cilantro, garlic, salt, black pepper, oregano, and basil. When the beef is completely browned, remove the mixture from the heat and stir in the spinach.
Wash each bell pepper and remove the tops, cores, and seeds. Stuff each pepper with 1/2 to 2/3 cup of the beef mixture. Put the peppers in a glass baking dish and pour 2 tablespoons of water into the bottom. Cover with foil and bake for 50 minutes. Remove the stuffed peppers from the oven and take off the foil. Turn up the oven to 400 degrees and cook for an additional 10 minutes. Allow to cool somewhat before serving.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (311g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 322 | ||
| Calories from Fat: 140 (43%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 15.6g | 21 % | |
| Saturated Fat 6.2g | 31 % | |
| Monounsaturated Fat 6.6g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 98.3mg | 30 % | |
| Sodium 549.9mg | 19 % | |
| Potassium 840.8mg | 22 % | |
| Total Carbohydrate 11.4g | 3 % | |
| Dietary Fiber 3.4g | 14 % | |
| Sugars, other 8g | ||
| Protein 32.2g | 46 % | |
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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. |
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Calories per serving: 322
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