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Name: Super Simple Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 large Bell pepper any color combination; 3 tablespoon EVOO; 1 Onion chopped; 1 pound Ground beef; 1 14.5 ounce can Diced tomatoes; Salt ~~amp pepper; 1/2 cup Dried bread crumbs

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INGREDIENTS

4 large Bell pepper ; any color combination
3 tablespoon EVOO
1 Onion ; chopped
1 pound Ground beef
1 14.5 ounce can Diced tomatoes
Salt ~~amp pepper
1/2 cup Dried bread crumbs

INSTRUCTIONS

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.

NOTES

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Super Simple Stuffed Peppers

4 large Bell pepper any color combination
3 tablespoon EVOO
1 Onion chopped
1 pound Ground beef
1 14.5 ounce can Diced tomatoes
 Salt ~~amp pepper
1/2 cup Dried bread crumbs

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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Nutrition

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Serving Size: 1 Serving (554g)
Recipe Makes: 4 Servings

Calories: 908
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 %
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: 908

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