A favorite fall dish!
| 16 | oz lean ground beef |
| 1/2 | cup brown rice, uncooked |
| 1 | cup water |
| 6 | medium green peppers |
| 16 | oz tomato sauce |
| 3 | teaspoons Worcestershire sauce, |
| 1/4 | tsp garlic powder |
| 1/4 | tsp onion powder |
| 1/2 | tsp Italian seasoning |
| 1/4 | cup grated Parmesan cheese |
- Preheat oven to 350.
- Place rice & water in saucepan & bring to a boil. Reduce heat, cover & cook 20 minutes.
- Remove & discard the tops, seeds & membranes of peppers. Boil the peppers to soften them.
- In skillet over medium heat, cook the beef until evenly browned.
- Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of peppers if necessary so that they will stand upright).
- In a bowl, mix the beef, rice, 1 can (8 oz) tomato sauce, worcestershire sauce, garlic powder, onion powder, parmesan cheese. Spoon an equal amount of mix into each pepper. Mix the remaining tomato sauce & Italian seasoning in bowl & pour over peppers.
- Bake 1 hour basting with sauce every 15 minutes until peppers are tender.
Main Dish
| Nutrition Facts | ||||||
Serving Size 332.8g |
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Amount Per Serving |
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Calories 222 Calories from Fat
46 |
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% Daily Value* |
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Total Fat
5.1g 8%
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Saturated Fat
2.2g 11%
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Trans Fat
0.0g |
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Cholesterol
44mg 15%
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Sodium
555mg 23%
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Total Carbohydrates
24.0g 8%
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Dietary Fiber
3.7g 15%
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Sugars
6.7g |
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Protein
21.0g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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