Stuffed Peppers California Recipe


Difficulty LevelBetter BuyHealth IndexAverage
Main Ingredient


 Lean ground round1 Pound
 Cooked brown rice1 1⁄2 Cup (24 tbs)
 Egg1 , beaten
 Carrots1⁄2 Cup (8 tbs), grated
 Fresh oregano/1 teaspoon dried oregano2 Teaspoon
 Salt1⁄2 Teaspoon
 Pepper1⁄2 Teaspoon
 Green bell peppers8 Medium
 Fresh tomatoes2 Cup (32 tbs), chopped
 Tomato sauce1 Cup (16 tbs)
 Onion1⁄2 Cup (8 tbs), finely chopped
 Fresh lemon juice1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1593 Calories from Fat 416

% Daily Value*

Total Fat 47 g72.3%

Saturated Fat 17 g84.8%

Trans Fat 0 g

Cholesterol 471.5 mg

Sodium 1476.3 mg61.5%

Total Carbohydrates 176 g58.7%

Dietary Fiber 37.3 g149%

Sugars 58.6 g

Protein 124 g247.2%

Vitamin A 399.6% Vitamin C 1770.1%

Calcium 29.1% Iron 99.2%

*Based on a 2000 Calorie diet


Preheat oven to 350 degrees.
In a bowl combine ground round, rice, egg, carrots, oregano, salt and pepper; mix well.
Cut peppers into halves lengthwise; remove membrane and seed.
Spoon mixture into pepper shells.
Into a large baking dish place stuffed peppers; do not crowd.
In a medium bowl combine tomatoes, tomato sauce, onion and lemon juice; mix well.
Spoon over and around peppers.
Cover with foil.
Bake for 1 hour.
Serve immediately.