Stuffed Peppers [Bulkbites.com]

• Servings: 8
• Time: 120 minutes

This is the best recipe I have ever tried! I have not only enjoyed making this dish but also had a great time digging in to it. The best part with this dish is that it is simple to make and tastes great when properly done. Everybody in my family love their stuffed peppers! Stuffed peppers make for a wonderful dinner dish because they are easy on your stomach and can be digested quickly. Furthermore, they are nutritious and healthy. In fact, this dish is rich in carbs and protein and low on fat. If you love to build muscles and want to increase strength then this is the food you need to take more regularly.

Nutrition

• calories: 302
• protein: 20
• carbs: 30
• fat: 11
• saturated fat: 4.45
• polyunsaturated fat: 1.02
• monounsaturated fat: 4.83
• cholesterol: 54
• sodium: 919
• potassium: 581
• dietary fiber: 2.07
• sugars: 4.48
• vitamin a: 48
• vitamin c: 11
• calcium: 195
• iron: 3
• magnesium: 0
• complex carbs: 23.45
• other fats: 0.7

Ingredients

• 1.04 cup Rice, white, long-grain, regular, raw, unenriched
• 1.04 large Onions, raw
• 2 1 cup Water
• 1.04 tablespoon Oil, olive, salad or cooking
• 1.04 cup Beef Broth or Bouillon (Canned)
• 2 cup Tomato sauce, canned, no salt added
• 0.24 tsp Spices, pepper, red or cayenne
• 1.04 tbsp Vinegar, balsamic
• 453.04 gram Beef, ground, 95% lean meat / 5% fat, raw
• 4 unit Bell pepper (green/yellow/red)
• 1.04 gram Spices, pepper, red or cayenne
• 1.04 cup Cheese, parmesan, dry grated, reduced fat
• 1.04 tsp Spices, pepper, black
• 2 tsp Salt, table
• 4 cloves Garlic, raw
• 0.24 cup chopped Parsley, fresh
• 1.04 cup Tomatoes, crushed, canned
• 83.04 gram Pork sausage, pre-cooked

Instructions

• Let the oven be preheated to 190 degrees C
• Take a saucepan and bring water and rice to boil in it. Reduce the heat to medium and cover the saucepan. Allow it to cook until the rice becomes tender and that the liquid level has reduced. Once the rice is adequately cooked, set it aside
• Then cook olive oil and onion over medium heat for 5 minutes. Once the onions are softened, transfer half the portion into a bowl and keep it aside
• Take a skillet and stir in beef broth, tomato sauce, red pepper flakes and balsamic vinegar. Cook the ingredients for about a minute
• Take a baking dish and transfer the tomato sauce mixture into it. Set the dish aside
• Into the bowl containing half onions, add ground beef, cayenne pepper, black pepper, salt, garlic, Italian parsley, diced tomatoes and Italian sausage and combine well.
• Into the above combination add Parmigiano Reggiano and cooked rice. Stir well. Then stuff the green bell peppers with the sausage and beef mixture
• Transfer the filled green bell peppers (with tomato sauce over it) on to a baking dish. Add small portions of Parmigiano Reggiano over it. Now cover the baking dish with an aluminum foil.
• Bake the green bell peppers in the oven for at least 45 minutes
• Then remove the aluminum foil and continue to bake until the peppers become tender and the cheese over it has turned brown
• Serve hot