Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 green bell pepper
- 1 lbs beef ground round
- 1 onion
- 8 oz canned tomato sauce
- 1/3 lbs mushroom
- 1 tsp dried oregano
- 1 tsp thyme leaves
- 1/4 tsp ground marjoram
- 1/4 tsp salt
- 1/4 tsp pepper
- =
Directions
Trim, core and blanch peppers; reserve. Cook and stir beef and onion in non-stick skillet until beef is browned and onion is soft. Stir in tomato sauce, mushrooms, herbs, salt and pepper. Stuff beef mixture in peppers. Place peppers in casserole dish. Pour in enough boiling water to cover bottom of casserole dish. Bake in 350 °F. Oven until peppers are tender, about 20 minutes.