Stuffed Peppers with Ground Beef and Rice

Preparation:  10 min. Cooking: 75 min. Total: 85 min.
Recipe photo
  • 6 green bell peppers
  • 3 tsp butter
  • 3 tsp olive oil
  • 1/2 Cup chopped onions
  • 1/2 Cup chopped celery
  • 1 can diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 clove garlics , crushed
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 2 tsp salt , divided
  • 1/2 tsp black pepper , divided
  • 1 eggs , lightly beaten
  • 1 1/2 tsp Worcestershire sauce
  • 1 1/2 Lb lean ground beef or chuck
  • 1 1/2 Cup long-grain rice , cooked
  • Optional: mild cheddar cheese, shredded , about 1/2 cup to 3/4 cup
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 normal tsp salt, and 1/4 normal tsp of pepper. Simmer for about 10 minutes.

In a large mixing bowl, combine egg with remaining 1 normal tsp salt and 1/4 normal tsp pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 normal cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350 ℉ for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
Calories
460 Cal
Fat
26 g
Carbs
22 g
Protein
35 g
Fiber
2.6 g
Sugar
5.8 g
Cholesterol
140 mg
Sodium
1300 mg


Nutrients

Fiber     2.6 g
Fat     26 g
Sugar     5.8 g
Carbs     22 g
Protein     35 g
Calories     460 Cal

Fats

Fat, Poly     1.3 g
Fat, Mono     11 g
Fat, Sat     9.5 g
Fat, Trans     1.4 g
Fat, Percent     50 %

Vitamins

Vitamin, K     20 mcg     16 %
Vitamin, A     700 IU     23 %
Vitamin, B12     3.3 mcg     140 %
Niacin     8.2 mg     52 %
Riboflavin     0.3 mg     26 %
Vitamin, C     61 mg     68 %
Vitamin, D     4.8 IU     0.8 %
Vitamin, B6     0.8 mg     51 %
Vitamin, E     2.3 mg     15 %
Panto, Acid     1.3 mg     26 %
Choline     130 mg     24 %
Thiamin     0.2 mg     16 %

Minerals

Calcium     82 mcg     8.2 %
Phosphorus     330 mg     47 %
Magnesium     53 mg     13 %
Copper     0.3 mcg     29 %
Fluoride     57 mcg     1400 %
Zinc     7.8 mg     71 %
Cholesterol     140 mg     2.6 %
Sodium     1300 mg     89 %
Selenium     31 mcg     56 %
Manganese     0.4 mg     5.9 %
Potassium     830 mg     18 %
Iron     5.2 mg     65 %