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Oven-baked roasted red bell peppers stuffed with extra lean ground beef mixed with fresh garden herbs and jasmine rice. Served over plum tomato basil sauce.
Nutrition Facts(%) - percentage of daily value
Serving size
0oz (0g)
2 servings per container
Per Serving
Calories
470
Total fat
26g
(33%)
Saturated fat
10g
(50%)
Trans fat
0g
Cholesterol
130mg
(43%)
Sodium
900mg
(39%)
Total carbohydrate
18g
(7%)
Dietary fiber
4g
(14%)
Total sugars
4g
Includes added sugars
0g
(0%)
Protein
42g
Vitamin D
0mg
(0%)
Calcium
70mg
(5%)
Iron
4.8mg
(27%)
Potassium
980mg
(21%)
Serving size
0oz (0g)
1 serving per container
Per Serving
Calories
470
Total fat
26g
(33%)
Saturated fat
10g
(50%)
Cholesterol
130mg
(43%)
Total carbohydrate
18g
(7%)
Protein
42g
Calcium
70mg
(5%)
Iron
4.8mg
(27%)
All Ingredients
Organic Ground Beef, Plum Tomatoes Whole, Bell Pepper Red, Yellow Onion, Organic Jasmine Rice Cooked, Parsley Fresh, Basil Fresh, Garlic, Italian Seasoning, Paprika, Black Pepper, Salt
Organic Ground Beef, Plum Tomatoes Whole, Bell Pepper Red, Yellow Onion, Organic Jasmine Rice Cooked, Parsley Fresh, Basil Fresh, Garlic, Italian Seasoning, Paprika, Black Pepper, Salt
How to Prepare
Microwave
Place stuffed peppers in a microwave-safe dish, spoon sauce over the top. Cover loosely with a microwave-safe lid or damp paper towel to retain moisture. Heat on medium for 2–3 mins. Check the center, continue in 30-sec bursts until hot.
Stovetop
Add the tomato basil sauce to a nonstick skillet over medium heat. Nestle the stuffed peppers into the pan and cover with a lid. Heat for 6–8 minutes, turning gently halfway through, until warmed through and the sauce is bubbling.
Oven (for Best Flavor)
Preheat to 350°F (175°C). Place peppers in an oven-safe dish. Cover loosely with foil to prevent drying. Heat for 15–18 minutes until warmed through. This method gently revives the roasted bell pepper’s natural sweetness, keeps beef juicy.
