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RELATED RECIPES
Crockpot Beef Chili
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Stuffed Bell Peppers
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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)
pescetarian
(?)
Not pescetarian 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.
 
INGREDIENTS
Amount
Measure
Ingredient
 
6
whole
Can use any color of bell pepper.
 
1
lb
 
1/3
cups
chopped.
 
1/3
cups
chopped.
 
3
cups
 
1 1/4
cups
divided.
 
1
tbsp
 
2
tsp
 
1/4
tsp
 
1
cup
 
1 1/2
cups
 
 
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PREPARATION
1.
Preheat oven to 350F
2.
Cook the rice according to the directions on the package.
3.
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.
4.
In a nonstick skillet, cook the beef, onion, corn and celery over medium heat until meat is no longer pink; drain.
5.
Stir in the rice, 1 cup salsa, chilies, chili powder and salt. Spoon into peppers.
6.
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.
7.
Uncover; sprinkle with cheese and top with remaining salsa. Bake 2-3 minutes longer or until cheese is melted.
   
 
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.
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