Ingredients
6 red, yellow, and/or orange bell peppers
Boiling salted water
2 small onions, chopped (1/2 c.)
1-3 cloves garlic, to taste
1 T. olive oil or butter
1 (10-ounce) can tomato soup or tomato paste, plus additional seasonings
1 lb. ground round steak (or half ground chuck and half ground sirloin)
1 t. salt
1/4 t. pepper
pinch rosemary
pinch chipotle powder
1 T. chopped fresh parsley (or 1/4 t. dried)
Directions
Cut off stem ends of peppers, and scoop out seeds and membrane. Parboil peppers 5 minutes in boiling salted water to cover. Reserve liquid. Fry onions and garlic in oil or butter until golden brown. Add meat, and brown, stirring constantly. Add half of the can of soup with seasonings to mixture, and stir well to blend; pile mixture loosely into pepper cups. Set in shallow baking dish. Dilute remaining soup with a little less than one can of the salted water, and pour around the stuffed peppers in the dish. Bake at 375˚F for 30-40 minutes. Sprinkle tops of peppers with chopped parsley.
Nutrition Facts
Servings 6.0
| Amount Per Serving | |
| calories 261 | |
| % Daily Value * | |
| Total Fat 14 g | 21 % |
| Saturated Fat 5 g | 24 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 52 mg | 17 % |
| Sodium 558 mg | 23 % |
| Potassium 484 mg | 14 % |
| Total Carbohydrate 18 g | 6 % |
| Dietary Fiber 3 g | 14 % |
| Sugars 10 g | |
| Protein 16 g | 32 % |
| Vitamin A | 11 % |
| Vitamin C | 154 % |
| Calcium | 4 % |
| Iron | 9 % |
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