Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- 3 bell peppers
- 500 g (½ lb ) ground meat of your choice (e.g. beef , pork , or a mixture)
- 0.5 L (16 ounces ) canned tomato sauce
- 100 g (½ cup ) uncooked rice (any type)
- Salt
- Pepper
Directions
Wash peppers. Use a thin and sharp knife to carefully cut around the stem end and form a 5 cm (2 in ) circle to open the pepper. Save this piece. Use a spoon or knife cut inside to remove remaining seeds and white membrane. Then rinse again inside and out, and put aside.
Boil rice in a medium pot with 1 cup of water for 15 minutes. Set rice aside.
Cook your meat of choice to fill peppers with, and ensure that the fat is drained, if applicable.
Mix rice, meat, and one tablespoon of sauce together in bowl.
Using your fingers, stuff peppers with mixture until full, cover with pepper top which was set aside.
Place in small pot and ensure they will not tip over, then pour in remaining sauce and leftover meat-rice mixture.
Add water until it covers the peppers two-thirds of the way, then cover with a lid.
Cook under medium to high heat (watch so it does not boil over), about 25 minutes for soft peppers, less if you prefer peppers that are firmer. All ingredients are at this point pre-cooked, and safe to eat.
Remove and plate with sauce from pot.