Directions:
- In a large saucepan or Dutch oven, combine tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer 10-15 minutes.
- Meanwhile, cut tops off of green peppers and remove seeds; set aside. In a bowl, combine ground beef, rice, basil and remaining salt and pepper; mix well. fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers.
- Cover and simmer for 40-45 minutes or until beef is cooked and peppers are tender. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 342.64 Kcal (1435 kJ) | ||
| Calories from fat | 132.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.75g | 23% | |
|---|---|---|---|
| Cholesterol | 70.29mg | 23% | |
| Sodium | 1411.47mg | 59% | |
| Potassium | 1210.31mg | 26% | |
| Total Carbs | 27.68g | 9% | |
| Sugars | 11.1g | 44% | |
| Dietary Fiber | 6.84g | 27% | |
| Protein | 27.11g | 54% | |
| Vitamin C | 124.9mg | 208% | |
| Iron | 2.9mg | 16% | |
| Calcium | 83.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 56.81 Kcal (238 kJ) | ||
| Calories from fat | 22.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 23% | |
|---|---|---|---|
| Cholesterol | 11.65mg | 23% | |
| Sodium | 234.01mg | 59% | |
| Potassium | 200.66mg | 26% | |
| Total Carbs | 4.59g | 9% | |
| Sugars | 1.84g | 44% | |
| Dietary Fiber | 1.13g | 27% | |
| Protein | 4.49g | 54% | |
| Vitamin C | 20.7mg | 208% | |
| Iron | 0.5mg | 16% | |
| Calcium | 13.9mg | 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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