Recipe Details
Ingredients
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1 ½poundslean ground beef
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1onion, chopped
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¾cupuncooked instant rice
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¾cupwater
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1(14.5 ounce) canpeeled and diced tomatoes with juice
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1(14.5 ounce) canstewed tomatoes, chopped
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salt and pepper to taste
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6largegreen bell peppers
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1(16 ounce) jarspaghetti sauce
Cooking Directions
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Brown beef and onion in a large skillet or medium stock pot over medium heat. Drain fat.
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Add rice, water, diced tomatoes, and stewed tomatoes. Season with salt and pepper. Simmer until rice is tender.
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Meanwhile, preheat the oven to 325 degrees F (165 degrees C).
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Cut tops off bell peppers and clean out seeds and membrane (you may have to slightly slice the bottom of peppers to make them stand up.) Fill peppers with meat mixture.
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Place in a casserole dish and bake in the preheated oven until peppers are tender, about 20 minutes. Served topped with spaghetti sauce.
Tips
The peppers may bake longer or shorter depending on how tender you like them.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories414 | |
| % Daily Value * | |
| Total Fat 17g |
21% |
| Saturated Fat 6g |
30% |
| Cholesterol 76mg |
25% |
| Sodium 636mg |
28% |
| Total Carbohydrate 40g |
14% |
| Dietary Fiber 7g |
24% |
| Total Sugars 16g |
|
| Protein 27g |
53% |
| Vitamin C 138mg |
153% |
| Calcium 93mg |
7% |
| Iron 6mg |
36% |
| Potassium 1051mg |
22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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