Prep Time: 20 min Cook Time: 7 hours Serving Size: 1 stuffed pepper Serves: 4
Nutrition Facts |
|
| Serving Size 1 pepper with filling (332g) | 4 servings per container |
| Amount per serving | |
| Calories 330 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 3.5g | 18% |
| Trans Fat 0g | |
| Cholesterol 50mg | 17% |
| Sodium 240mg | 10% |
| Total Carbohydrate 40g | 15% |
| Dietary Fiber 6g | 21% |
| Total Sugars 11g | |
| Includes 0g Added Sugars | 0% |
| Protein 21g | |
| Vitamin D 0mcg | 0% |
| Calcium 38mg | 2% |
| Iron 4mg | 20% |
| Potassium 488mg | 10% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin A: 26% Daily Value Vitamin C: 179% Daily Value |
|
INGREDIENTS
4 large bell peppers
1/2 pound lean ground beef
1/2 cup onion, chopped
1 clove of garlic, finely chopped
1 can (15 ounces) no salt added tomato sauce
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoons ground cinnamon
1/8 teaspoon ground red pepper
2/3 cup uncooked couscous
1/2 cup water
Optional:
Fresh cilantro
STEPS
- Rinse fresh produce and tops of cans. Cut a small segment of bell pepper to remove top of pepper. Remove seeds and white membranes and discard.
- In a large skillet, cook ground beef, onions, and garlic over medium-high heat or until beef is brown. Drain excess fat.
- Stir in tomato sauce, cumin, salt, cinnamon, and ground red pepper.
- Stir in couscous.
- Divide beef mixture evenly among peppers.
- Pour water into a 4 1/2 or 6 quart slow cooker. Stand the peppers upright in the cooker.
- Cover and cook on low heat setting for 5 to 7 hours or until peppers are tender.
- Garnish with fresh cilantro, if using.
IDEAS
- Instead of cooking in slow cooker, place peppers in a baking dish and bake at 350°F for 30 minutes.
Nutrition Facts |
|
| Serving Size 1 pepper with filling (332g) | 4 servings per container |
| Amount per serving | |
| Calories 330 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 3.5g | 18% |
| Trans Fat 0g | |
| Cholesterol 50mg | 17% |
| Sodium 240mg | 10% |
| Total Carbohydrate 40g | 15% |
| Dietary Fiber 6g | 21% |
| Total Sugars 11g | |
| Includes 0g Added Sugars | 0% |
| Protein 21g | |
| Vitamin D 0mcg | 0% |
| Calcium 38mg | 2% |
| Iron 4mg | 20% |
| Potassium 488mg | 10% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin A: 26% Daily Value Vitamin C: 179% Daily Value |
|
An Equal Opportunity Institution
*Adapted from a Brevard County recipe
This material was funded by the USDA’s Supplemental Nutrition Assistance Program–SNAP. This institution is an equal opportunity provider.
