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Stuffed Peppers California Recipe
|Lean ground round||1 Pound|
|Cooked brown rice||1 1⁄2 Cup (24 tbs)|
|Egg||1 , beaten|
|Carrots||1⁄2 Cup (8 tbs), grated|
|Fresh oregano/1 teaspoon dried oregano||2 Teaspoon|
|Green bell peppers||8 Medium|
|Fresh tomatoes||2 Cup (32 tbs), chopped|
|Tomato sauce||1 Cup (16 tbs)|
|Onion||1⁄2 Cup (8 tbs), finely chopped|
|Fresh lemon juice||1 Tablespoon|
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
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.