SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
6 bell peppers
1/2 cup marinara sauce
1/2 lb ground beef
1/2 lb italian sausage
1 onion (diced)
1/4 cup white rice (uncooked)
14 1/2 oz can diced tomatoes
1/2 tsp italian seasoning
1 tbsp worcestershire sauce
1 garlic clove (minced)
Preheat oven to 400º F.
Carefully cut the tops off of each pepper and remove everything from the inside.
In a baking dish, add around 1/2 inch of water.
Place each pepper upside down in the baking dish with water and cover with foil.
Bake for around 15-20 minutes.
Once done, carefully remove peppers from water, set aside to cool, and reduce oven to 350º F.
In a skillet over medium heat, add beef, sausage, onion, and garlic.
Cook and mix until brown.
Once done, add and mix in diced tomatoes, rice, italian seasoning, 1 cup water, and worcestershire sauce.
Cover skillet and cook for around 15-20 minutes or until rice is soft.
Once done, add and mix in 1/2 cup marinara sauce.
Evenly divide skillet mixture into each bell pepper.
Place each pepper in a baking dish and bake for around 25-30 minutes or until your desired consistency.
Eating one stuffed pepper will come as close as possible to the given macros.