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 |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| 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
- 1.5–2 ounces (50 g ) white parboiled rice
- 1 pound (500 g) ground meat (either beef , lamb , or pork )
- 6 large red bell peppers
- 1 egg
- Salt , pepper , paprika
- Oil
Directions
Cook the rice.
Turn on the oven to preheat at 390°F (200°C), while placing a baking dish with the bottom covered in oil (or water or thin tomato sauce) inside.
Cut out the stems and the seeds of the peppers so that the peppers form a cup.
Mix the rice, the egg and the ground beef and spice everything with salt, pepper and paprika.
Fill the peppers, set them into the baking dish, and bake for 45 minutes.
Serve with green salad and tomato sauce.