** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Heat the oven to 350 degrees F Cut each bell pepper lengthwise in half.
2. Wash the insides and outsides of the peppers after removing the seeds and membranes.
3. Cook the peppers in the boiling salted water for 5 minutes then drain and set aside.
4. Cook and stir the meat, onion and celery in a large skillet until the meat is brown.
5. Drain off the excess fat. Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes.
6. Place the peppers, cut sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches.
7. Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil.
8. Bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes.
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Dietary Notes:
This recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving. This recipe is high in Vitamin C with 84% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Bell Pepper, Tomato, Rice, Malt, Garlic, Celery, Beef, Onion allergies.
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