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Stuffed Peppers California

  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 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

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.

Recipe Summary

Difficulty Level: 
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Nutrition Rank

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 mg157.2%

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


Stuffed Peppers California Recipe