Directions:
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. Cook peppers in enough boiling water to cover about 5 minutes; drain.
- Cook beef and onion in skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of tomato sauce; cook until hot.
- Heat oven to 350 degrees. Stuff peppers with beef mixture. Stand peppers upright in ungreased square baking dish, 8x8x2 inch. Pour remaining tomato sauce over peppers. Cover and bake 45 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 421.2 Kcal (1763 kJ) | ||
| Calories from fat | 132.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.75g | 23% | |
|---|---|---|---|
| Cholesterol | 74.11mg | 25% | |
| Sodium | 2572.85mg | 107% | |
| Potassium | 863.89mg | 18% | |
| Total Carbs | 39.46g | 13% | |
| Sugars | 15.9g | 64% | |
| Dietary Fiber | 4.97g | 20% | |
| Protein | 31.12g | 62% | |
| Vitamin C | 126.4mg | 211% | |
| Vitamin A | 3mg | 99% | |
| Iron | 54.1mg | 300% | |
| Calcium | 247.4mg | 25% | |
| Amount Per 100 g | |||
| Calories | 96.36 Kcal (403 kJ) | ||
| Calories from fat | 30.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.37g | 23% | |
|---|---|---|---|
| Cholesterol | 16.95mg | 25% | |
| Sodium | 588.59mg | 107% | |
| Potassium | 197.63mg | 18% | |
| Total Carbs | 9.03g | 13% | |
| Sugars | 3.64g | 64% | |
| Dietary Fiber | 1.14g | 20% | |
| Protein | 7.12g | 62% | |
| Vitamin C | 28.9mg | 211% | |
| Vitamin A | 0.7mg | 99% | |
| Iron | 12.4mg | 300% | |
| Calcium | 56.6mg | 25% | |
* 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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