Directions:
- Cut tops from peppers; discard seeds and membranes.
- Chop enough of the tops to make 1/2 cup.
- In lightly oiled skillet, cook beef, chopped peppers, onion, carrot, and garlic, until no longer pink.
- Remove from heat and drain fat, if any.
- Stir in rice, seasonings, salt, 1/2 cup tomato sauce.
- Spoon evenly into peppers.
- Place upright in shallow baking dish, large enough to hold peppers in single layer and pour remaining sauce around peppers.
- Cover tightly and bake at 350°F.
- For 45-50 minutes or until peppers are tender-crisp.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 328.55 Kcal (1376 kJ) | ||
| Calories from fat | 52.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.88g | 9% | |
|---|---|---|---|
| Cholesterol | 70.29mg | 23% | |
| Sodium | 2039.4mg | 85% | |
| Potassium | 1089.07mg | 23% | |
| Total Carbs | 38.07g | 13% | |
| Sugars | 16.6g | 66% | |
| Dietary Fiber | 6.28g | 25% | |
| Protein | 27.46g | 55% | |
| Vitamin C | 162.1mg | 270% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 3.8mg | 21% | |
| Calcium | 57.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 83.81 Kcal (351 kJ) | ||
| Calories from fat | 13.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.5g | 9% | |
|---|---|---|---|
| Cholesterol | 17.93mg | 23% | |
| Sodium | 520.25mg | 85% | |
| Potassium | 277.82mg | 23% | |
| Total Carbs | 9.71g | 13% | |
| Sugars | 4.24g | 66% | |
| Dietary Fiber | 1.6g | 25% | |
| Protein | 7g | 55% | |
| Vitamin C | 41.4mg | 270% | |
| Iron | 1mg | 21% | |
| Calcium | 14.7mg | 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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