Beef-Stuffed Pepper Halves Recipe
Ingredients
| Red bell peppers | 4 Large | |
| Salt | 1 Teaspoon | |
| Lean ground beef | 1 Pound | |
| Onion | 1 Medium | |
| Garlic | 2 Clove (10 gm) | |
| Ground cumin | 1⁄2 Teaspoon | |
| Chili powder | 1 Tablespoon | |
| Tortilla chips/Corn chips | 1 1⁄2 Cup (24 tbs) | |
| Canned sliced ripe olives | 2 1⁄4 Ounce | |
| Canned tomato sauce | 8 Ounce | |
| Grated parmesan cheese | 1⁄3 Cup (5.33 tbs) | |
| Water | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 3137 Calories from Fat 1322
% Daily Value*
Total Fat 148 g228.2%
Saturated Fat 35.6 g177.8%
Trans Fat 1.2 g
Cholesterol 296.6 mg98.9%
Sodium 6651 mg277.1%
Total Carbohydrates 308 g102.6%
Dietary Fiber 39.3 g157.2%
Sugars 52.1 g
Protein 147 g294.3%
Vitamin A 434.1% Vitamin C 1150.2%
Calcium 118.6% Iron 129.6%
*Based on a 2000 Calorie diet
Directions
Arrange, cut side up, in a shallow casserole or baking pan about 9 by 13 inches.Sprinkle salt in a frying pan; place over medium heat.
Add the beef, onion, garlic, cumin, oregano, and chile powder.
Cook, stirring frequently, until meat is crumbly (about 5 minutes).
Break chips into small pieces and mix into the meat with the olives.
Spoon mixture evenly into pepper shells, then pour tomato sauce evenly over top and sprinkle each with cheese.
Pour water around peppers and bake, uncovered, in a 350° oven for 30 minutes or until peppers are tender when pierced.
Chef
