Directions:
- Preheat oven to 350. Spray baking dish. Cut a thin slice from the stem end of each green pepper. Pull out the core and seeds, rinse. Add peppers to a pan of boiling water and simmer for 5 minutes. Drain well and set aside.
- In skillet, cook beef and onion until mostly browned with a little pink left. Stir in tomato sauce, crumbs, salt and pepper.
- Stuff the peppers lightly with the meat mixture and put the tops on. Stand them upright in the baking dish. Cover the dish with foil and bake for 35 mins. Remove foil and bake 15 minutes. To serve-sprinkle each pepper with queso fresco and top with a spoonful of pico de gallo.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 337.53 Kcal (1413 kJ) | ||
| Calories from fat | 144.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.05g | 25% | |
|---|---|---|---|
| Cholesterol | 56.19mg | 19% | |
| Sodium | 1051.31mg | 44% | |
| Potassium | 397.57mg | 8% | |
| Total Carbs | 26.91g | 9% | |
| Sugars | 6.87g | 27% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 19.85g | 40% | |
| Vitamin C | 118.8mg | 198% | |
| Vitamin A | 3mg | 99% | |
| Iron | 52.8mg | 294% | |
| Calcium | 237.5mg | 24% | |
| Amount Per 100 g | |||
| Calories | 125.49 Kcal (525 kJ) | ||
| Calories from fat | 53.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.97g | 25% | |
|---|---|---|---|
| Cholesterol | 20.89mg | 19% | |
| Sodium | 390.86mg | 44% | |
| Potassium | 147.81mg | 8% | |
| Total Carbs | 10g | 9% | |
| Sugars | 2.56g | 27% | |
| Dietary Fiber | 1.12g | 12% | |
| Protein | 7.38g | 40% | |
| Vitamin C | 44.1mg | 198% | |
| Vitamin A | 1.1mg | 99% | |
| Iron | 19.6mg | 294% | |
| Calcium | 88.3mg | 24% | |
* 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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