Directions:
- Carefully cut out the stem portion of the peppers.
- Remove seeds and membranes carefully and discard.
- Place peppers (stand upright) in a large saucepan.
- Add 1/2 cup water, cover and bring to boil and parboil for 5 minutes.
- Drain well; set aside covered.
- In a medium saucepan, add rice and chicken broth and bring to boil.
- Reduce heat and simmer for about 20 minutes or until all liquid is absorbed.
- In a large frying pan, add olive oil, ground beef and chopped onion and saute' until mixture is lightly browned, about 5 minutes.
- Add chopped celery, sliced mushrooms, grated carrots, garlic powder, Italian herb seasoning mix, salt, pepper, crushed tomatoes including liquid, cooked rice, dill weed; mix well and bring to boil.
- Reduce heat to medium-low, cover and cook for about 15 minutes, stirring occasionally.
- Preheat oven to 350 degrees F.
- Carefully stuff peppers with mixture.
- Place stuffed peppers (standing up) in a deep, oven-proof casserole dish.
- Spoon any remaining mixture over peppers.
- In a small mixing bowl, mix together ketchup and water.
- Pour this sauce equally over the stuffing in each pepper.
- Cover casserole dish with a lid or tightly with aluminum foil.
- Bake in preheated 350 F oven for 20 minutes.
- Remove lid or foil, sprinkle grated mozzarella cheese on top of the stuffed peppers.
- Continue to bake uncovered at 350 F for another 10 minutes or until cheese melts.
- Serve hot.
- You may use a combination of red, orange, yellow or green peppers for a colorful presentation and a variety of taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 413.65 Kcal (1732 kJ) | ||
| Calories from fat | 157.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.51g | 27% | |
|---|---|---|---|
| Cholesterol | 49.4mg | 16% | |
| Sodium | 821.18mg | 34% | |
| Potassium | 867.56mg | 18% | |
| Total Carbs | 35.15g | 12% | |
| Sugars | 9.53g | 38% | |
| Dietary Fiber | 5.68g | 23% | |
| Protein | 25.07g | 50% | |
| Vitamin C | 223.8mg | 373% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.3mg | 13% | |
| Calcium | 191.8mg | 19% | |
| Amount Per 100 g | |||
| Calories | 88.15 Kcal (369 kJ) | ||
| Calories from fat | 33.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.73g | 27% | |
|---|---|---|---|
| Cholesterol | 10.53mg | 16% | |
| Sodium | 174.99mg | 34% | |
| Potassium | 184.88mg | 18% | |
| Total Carbs | 7.49g | 12% | |
| Sugars | 2.03g | 38% | |
| Dietary Fiber | 1.21g | 23% | |
| Protein | 5.34g | 50% | |
| Vitamin C | 47.7mg | 373% | |
| Iron | 0.5mg | 13% | |
| Calcium | 40.9mg | 19% | |
* 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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