Directions:
- Heat the oven to 350 degrees F.
- Cut each bell pepper lengthwise in half.
- Wash the insides and outsides of the peppers after removing the seeds and membranes.
- Cook the peppers in the boiling salted water for 5 minutes then drain and set aside. Cook and stir the meat, onion and celery in a large skillet until the meat is brown.
- Drain off the excess fat. Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes.
- Place the peppers, cut sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches.
- Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil.
- Bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 238.4 Kcal (998 kJ) | ||
| Calories from fat | 52.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.79g | 9% | |
|---|---|---|---|
| Cholesterol | 70.29mg | 23% | |
| Sodium | 836.19mg | 35% | |
| Potassium | 585.1mg | 12% | |
| Total Carbs | 17.96g | 6% | |
| Sugars | 5.13g | 21% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 25.13g | 50% | |
| Vitamin C | 91.1mg | 152% | |
| Vitamin A | 2.2mg | 74% | |
| Iron | 40.9mg | 227% | |
| Calcium | 62.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 39.56 Kcal (166 kJ) | ||
| Calories from fat | 8.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.96g | 9% | |
|---|---|---|---|
| Cholesterol | 11.67mg | 23% | |
| Sodium | 138.77mg | 35% | |
| Potassium | 97.1mg | 12% | |
| Total Carbs | 2.98g | 6% | |
| Sugars | 0.85g | 21% | |
| Dietary Fiber | 0.35g | 8% | |
| Protein | 4.17g | 50% | |
| Vitamin C | 15.1mg | 152% | |
| Vitamin A | 0.4mg | 74% | |
| Iron | 6.8mg | 227% | |
| Calcium | 10.3mg | 6% | |
* 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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