stuffed red pepper
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 331.2
- Total Fat: 17.0 g
- Cholesterol: 103.0 mg
- Sodium: 177.0 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 4.8 g
- Protein: 26.3 g
View full nutritional breakdown of stuffed red pepper calories by ingredient
Number of Servings: 4
Ingredients
-
two large red bell peppers
1/2 lb beef, pork, veal meatloaf mix
1/2 cup jasmine rice dry
1 oz parmigiano reggiano cheese
1 large egg
1 1/2 package 10oz frozen spinach
1 medium onion
1 medium stalk celery
2 tsps. olive oil
1 clove garlic
7 leaves basil
680 grams passata de pomodoro
Directions
1. cook jasmine rice and let cool
2. saute chopped onion, celery and garlic in 2 tsp. oil
then let cool
3. microwave spinach and let cool
4. wash, cut in half and clean red peppers
5. stir half spinach into saut�ed vegetables along with meat, cheese, and chopped basil
6. combine well
7. stuff pepper halves and place in small baking dish
8. add other half of spinach to passata and heat
9. pour most over the peppers and bake in 380� oven for 45 minutes or longer if desired.
10. spoon passata spinach sauce over peppers and serve
Serving Size:�makes four stuffed pepper halves
2. saute chopped onion, celery and garlic in 2 tsp. oil
then let cool
3. microwave spinach and let cool
4. wash, cut in half and clean red peppers
5. stir half spinach into saut�ed vegetables along with meat, cheese, and chopped basil
6. combine well
7. stuff pepper halves and place in small baking dish
8. add other half of spinach to passata and heat
9. pour most over the peppers and bake in 380� oven for 45 minutes or longer if desired.
10. spoon passata spinach sauce over peppers and serve
Serving Size:�makes four stuffed pepper halves
