Directions:
- Cut tops from peppers, remove membrane and seeds (dice the tops).
- Cover peppers w/ boiling water.
- Cook 10 minutes.
- Drain very carefully!
- Brown ground beef, onion, celery, and green pepper.
- Drain.
- Add salt and rice.
- Spoon into peppers.
- Place in baking dish and cover w/ creole sauce.
- Cover and bake at 350 for 45 minutes.
- Uncover and bake 15 minutes longer.
- Creole Sauce: Combine tomatoes, onion, salt, sugar and basil in sauce pan.
- Simmer 10 minutes.
- Combine flour and water; add to sauce and cook until thickened.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.37 Kcal (1484 kJ) | ||
| Calories from fat | 135.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.06g | 23% | |
|---|---|---|---|
| Cholesterol | 70.29mg | 23% | |
| Sodium | 613.74mg | 26% | |
| Potassium | 960.64mg | 20% | |
| Total Carbs | 29.99g | 10% | |
| Sugars | 9.11g | 36% | |
| Dietary Fiber | 6.79g | 27% | |
| Protein | 27.45g | 55% | |
| Vitamin C | 149.1mg | 249% | |
| Iron | 3.8mg | 21% | |
| Calcium | 73.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 77.61 Kcal (325 kJ) | ||
| Calories from fat | 29.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.3g | 23% | |
|---|---|---|---|
| Cholesterol | 15.4mg | 23% | |
| Sodium | 134.42mg | 26% | |
| Potassium | 210.4mg | 20% | |
| Total Carbs | 6.57g | 10% | |
| Sugars | 2g | 36% | |
| Dietary Fiber | 1.49g | 27% | |
| Protein | 6.01g | 55% | |
| Vitamin C | 32.7mg | 249% | |
| Iron | 0.8mg | 21% | |
| Calcium | 16.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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