4 Serves
65 Mins
26 g
25 g
18 g
Preheat your oven to 190°C. Wash the bell peppers, slice off the tops, and remove the seeds and membranes using a chefs knife.
Ingredients, vitamins, and health benefits
Red Bell Pepper
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg)
KenyanVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
88 µg / 400 µgCalcium
50 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
283 mg / 1,250 mgPotassium
934 mg / 4,700 mgSodium
1179 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
5 g / 28 gSugar
16 g / 50 gSaturated Fat
7 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
In a frying pan, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until softened.
Add the ground beef to the frying pan and cook until browned. Stir in the tomato sauce and season with salt and black pepper.
Stuff each bell pepper generously with the meat mixture and place them upright in a casserole dish.
Cover the casserole dish with aluminum foil and bake in the oven for 35 minutes, or until the peppers are tender.
Black Pepper
Olive Oil
Onion
Garlic
Salt
Ground Beef
Tomato Sauce
Vitamin A
256 µg / 900 µgVitamin C
205 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
88 µg / 400 µgCalcium
50 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
283 mg / 1,250 mgPotassium
934 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
16 g / 50 gSaturated Fat
7 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
30
g31
g33
g
Zinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgAlcohol
0 g