Stuffed Bell Peppers at foodious.com

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Stuffed Bell Peppers

by Foodious

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1.1 hours

6 servings

Adjust servings

dairy-free

(?)

Has dairy from:

monterey jack cheese

gluten-free

kid friendly

has meat

(?)

Has meat from:

ground beef (10% fat)

has pasta

has seafood

mediterranean

vegan

(?)

Not vegan due to:

ground beef (10% fat)
monterey jack cheese

vegetarian

(?)

Not vegetarian due to:

ground beef (10% fat)

pescatarian

(?)

Not pescatarian due to:

ground beef (10% fat)

paleo

(?)

Not paleo due to:

white rice
monterey jack cheese

This recipe has no customizations.

Nutrition to Note

This recipe has Sodium as 54.1% (as a percentage of RDA).

You may need to take this into account today to balance out your diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 2.8% of RDA
• Calories: 41.1% of RDA
• Carbs: 19.3% of RDA
• Fat (total lipid): 33.3% of RDA
• Fiber: 20.1% of RDA
• Fructose: 15.3% of RDA
• Protein: 34.5% of RDA
• Sodium: 54.1% of RDA
• Sugar: 34.8% of RDA

• Vitamin A (IU): 131% of RDA
• Vitamin B6: 38.5% of RDA
• Vitamin C: 157% of RDA
• Iron: 4.3% of RDA
• Magnesium: 20.3% of RDA
• Manganese: 12.9% of RDA
• Niacin: 39.5% of RDA
• Potassium: 22.8% of RDA
• Zinc: 38.1% of RDA

If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.

Whether this matters for your diet depends mostly on what other foods you consume today.

MACROS

Carbohydrate

39.7

Calories

617

Fiber

4.23

Iron

0.771

Protein

29.1

Sodium

731

Sugars

8.71

Fat (total lipid)

15.3

INGREDIENTS

Amount

Measure

Adjust

Ingredient

whole

red bell peppers

Can use any color of bell pepper.

ground beef (10% fat)

1/3

cups

white onions

chopped.

1/3

cups

celery (fresh)

chopped.

cups

white rice

1 1/4

cups

salsa

divided.

tbsp

green chili pepper (fresh/small)

chopped.

tsp

chili powder

1/4

tsp

salt

cup

monterey jack cheese

grated.

1 1/2

cups

corn kernels

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PREPARATION

Preheat oven to 350F

Cook the rice according to the directions on the package.

While rice is cooking, cut tops off peppers and discard; remove seeds. In a Dutch oven or large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.

In a nonstick skillet, cook the beef, onion, corn and celery over medium heat until meat is no longer pink; drain.

Stir in the rice, 1 cup salsa, chilies, chili powder and salt. Spoon into peppers.

Place in a 13-in. x 9-in. baking dish coated with olive oil. Add 1/4 cup water to dish. Cover and bake at 350° for 45-50 minutes or until heated through.

Uncover; sprinkle with cheese and top with remaining salsa. Bake 2-3 minutes longer or until cheese is melted.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 617

Protein 29.1 g

Carbohydrates 39.7 g

Iron 0.77 mg

Fiber 4.23 g

Calcium 28.4 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.