Directions:
- Cut tops from peppers.
- Rinse peppers and submerge in boiling water for 5 minutes. Drain. Sprinkle the inside with salt.
- Chop reserved pepper tops and saute with the ground beef. Add chopped onion and kale. Cook until beef is well done.
- Stir in tomatoes, oregano, salt, basil and Worcheshire sauce.
- Simmer 10 minutes.
- Place peppers in greased 8 x8 dish. Spoon filling evenly into peppers. Pour tomato sauce over peppers. Cover with foil and bake for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.06 Kcal (909 kJ) | ||
| Calories from fat | 54.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.01g | 9% | |
|---|---|---|---|
| Cholesterol | 70.29mg | 23% | |
| Sodium | 542.01mg | 23% | |
| Potassium | 782.27mg | 17% | |
| Total Carbs | 12.92g | 4% | |
| Sugars | 6.34g | 25% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 25.45g | 51% | |
| Vitamin C | 161.6mg | 269% | |
| Vitamin A | 3.3mg | 110% | |
| Iron | 53.3mg | 296% | |
| Calcium | 78.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 66.15 Kcal (277 kJ) | ||
| Calories from fat | 16.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.83g | 9% | |
|---|---|---|---|
| Cholesterol | 21.42mg | 23% | |
| Sodium | 165.17mg | 23% | |
| Potassium | 238.39mg | 17% | |
| Total Carbs | 3.94g | 4% | |
| Sugars | 1.93g | 25% | |
| Dietary Fiber | 0.62g | 8% | |
| Protein | 7.75g | 51% | |
| Vitamin C | 49.3mg | 269% | |
| Vitamin A | 1mg | 110% | |
| Iron | 16.2mg | 296% | |
| Calcium | 24mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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