Stuffed Green Bell Pepper Halves

Stuffed Green Bell Pepper Halves requires approximately 10 minutes from start to finish. This gluten free recipe serves 2 and costs $2.73 per serving. One serving contains 663 calories, 34g of protein, and 37g of fat. 46 people have made this recipe and would make it again. This recipe from My San Francisco Kitchen requires ground beef, ground pepper, tomato paste, and garlic salt. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is spectacular. Similar recipes are Stuffed Green Bell Pepper, Stuffed Bell Peppers , and Stuffed Bell Pepper.

Servings: 2

Preparation duration: 10 minutes

 

Ingredients:

1 cup cooked white rice

3 tbsp chopped fresh parsley

1 tsp minced garlic

¼ tsp garlic salt (sub salt)

2 green bell peppers

½ pound ground beef

½ tsp ground black pepper

½ cup chopped onion

Pinch of red pepper flakes

½ cup shredded mozzarella cheese

1 6 oz can tomato paste

½ cup tomato sauce (season as desired with oregano, basil, etc.)

1 tbsp vegetable oil

¼ cup water

Toothpicks

Equipment:

frying pan

oven

pot

baking pan

toothpicks

Cooking instruction summary:

Preheat the oven to 350 ºF.Bring a pot of water to boil.Boil peppers 2-3 minutes then remove.In a large skillet, heat the oil over medium-high heat.Add the onions and minced garlic and stir occasionally for about 3 minutes.Add the beef, parsley, salt, black pepper, and pepper flakes. Stir occasionally.When meat is browned, add the rice, water, tomato paste and tomato sauce and stir well. Remove from the heat and adjust seasoning to taste.Pour enough water into a baking dish to just cover the bottom.Remove tops of bell peppers and with a spoon carve out seeds and white parts.Slice peppers in half and fill with the rice mixture. Put peppers back together, closing with toothpicks.Place in the baking dish and bake until the peppers are tender, about 25 to 30 minutes.Remove and immediately open and sprinkle mozzarella cheese on tops.

 

Step by step:


1. Preheat the oven to 350 ºF.Bring a pot of water to boil.Boil peppers 2-3 minutes then remove.In a large skillet, heat the oil over medium-high heat.

2. Add the onions and minced garlic and stir occasionally for about 3 minutes.

3. Add the beef, parsley, salt, black pepper, and pepper flakes. Stir occasionally.When meat is browned, add the rice, water, tomato paste and tomato sauce and stir well.

4. Remove from the heat and adjust seasoning to taste.

5. Pour enough water into a baking dish to just cover the bottom.

6. Remove tops of bell peppers and with a spoon carve out seeds and white parts.Slice peppers in half and fill with the rice mixture. Put peppers back together, closing with toothpicks.

7. Place in the baking dish and bake until the peppers are tender, about 25 to 30 minutes.

8. Remove and immediately open and sprinkle mozzarella cheese on tops.


Nutrition Information:

Quickview
662k Calories
34g Protein
36g Total Fat
52g Carbs
35% Health Score
Limit These
Calories
662k
33%

Fat
36g
57%

  Saturated Fat
18g
113%

Carbohydrates
52g
18%

  Sugar
17g
20%

Cholesterol
102mg
34%

Sodium
1546mg
67%

Get Enough Of These
Protein
34g
68%

Vitamin C
129mg
157%

Vitamin K
119µg
113%

Vitamin A
2690IU
54%

Vitamin B6
1mg
52%

Vitamin B12
3µg
51%

Manganese
1mg
50%

Potassium
1731mg
49%

Selenium
32µg
47%

Zinc
6mg
46%

Vitamin B3
9mg
45%

Phosphorus
440mg
44%

Vitamin E
5mg
39%

Iron
6mg
36%

Copper
0.63mg
31%

Fiber
7g
31%

Vitamin B2
0.48mg
28%

Magnesium
100mg
25%

Calcium
243mg
24%

Vitamin B1
0.23mg
16%

Folate
57µg
14%

Vitamin B5
1mg
14%

Vitamin D
0.23µg
2%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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