Preheat broiler to high. Line a boiling pan with foil. Set oven rack about 8" from heat source.
Bring a large pot of water to a boil over high heat. Halve peppers through the stems; remove stems, if desired, and seeds. Cook peppers in boiling water until tender, about 15 minutes.
Warm 1 T olive oil in a large skillet over medium-high heat. Add onion and cook, stirring, until softened, 3 to 5 minutes. Crumble meat over onion and cook, stirring, until meat is no longer pink, 5 minutes. Stir in tomatoes and cook until most liquid has boiled away, 5 minutes. Season with salt and pepper.
Using a slotted spoon, transfer peppers to a colander; run under cold water. Drain and spoon 1/2 c meat mixture into each pepper half. Arrange on broiling pan; sprinkle with bread crumbs. Drizzle with remaining olive oil. Broil until lightly browned and heated through, 3 to 5 minutes.
Watch carefully and remove before burning.
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|Serving Size: 1 Serving (554g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 618 (68%)|
|Amt Per Serving||% DV|
|Total Fat 68.6g||91 %|
|Saturated Fat 23.3g||117 %|
|Monounsaturated Fat 27.3g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 170.1mg||52 %|
|Sodium 38346.6mg||1322 %|
|Potassium 943.4mg||25 %|
|Total Carbohydrate 30.3g||9 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 25.8g|
|Protein 41.2g||59 %|
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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: 908
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