| |
| |
| 4 |
|
Sweet peppers* |
|
| 1 Cup |
|
Breadcrumbs |
|
| 1 Cup |
|
Gimme Lean ground sausage |
|
| 1 Cup |
|
Fresh basil, roughly chopped |
|
| 2 |
|
Green onions, chopped |
|
| |
| ¼ Cup |
|
Olive oil |
|
| ¼ Cup |
|
Raisins |
|
| Pinch |
|
Fresh sage |
|
|
|
Salt and pepper to taste |
|
|
|
|
| |
| Preheat oven to 350 degrees |
| Prepare four red peppers by cutting the tops off and seeding them. Toast two or three pieces of bread and crumble into a bowl. Then add in sausage, basil, green onions, olive oil, raisins, sage, salt and peper.** Stuff the mix into the peppers and wrap each in aluminum foil. Bake in a pan for one hour, turning after 30 minutes. Enjoy! |
|
| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
356.20 |
|
| Calories From Fat (39%) |
|
140.22 |
|
| Calories From Protein (11%) |
|
39.00 |
|
| Calories From Carbs (50%) |
|
176.98 |
|
| Calories From Alcohol (0%) |
|
0.00 |
|
| |
|
% Daily Value |
| Total Fat 15.92g |
|
24% |
|
| Saturated Fat 2.26g |
|
11% |
|
| Monounsaturated Fat 10.35g |
|
|
|
| Polyunsaturated Fat 2.38g |
|
|
|
| Trans Fatty Acids 0.00g |
|
|
|
| Cholesterol 0.00mg |
|
0% |
|
| Sodium 416.30mg |
|
17% |
|
| Potassium 1193.17mg |
|
34% |
|
| Carbohydrates 47.66g |
|
16% |
|
| Dietary Fiber 11.25g |
|
45% |
|
| Sugar 11.45g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 36.41g |
|
|
|
| Protein 10.83g |
|
22% |
|
| Vitamin A 2254.20IU |
|
45% |
|
| Vitamin C 109.29mg |
|
182% |
|
| Calcium 456.43mg |
|
46% |
|
| Iron 9.75mg |
|
54% |
|
| Vitamin E 3.83IU |
|
38% |
|
| Thiamin 0.37mg |
|
25% |
|
| Riboflavin 0.22mg |
|
13% |
|
| Niacin 3.76mg |
|
19% |
|
| Vitamin B6 0.74mg |
|
37% |
|
| Folate 99.89µg |
|
25% |
|
| Vitamin B12 0.09µg |
|
2% |
|
| Pantothenic Acid 0.29mg |
|
3% |
|
| Phosphorus 171.64mg |
|
17% |
|
| Magnesium 105.38mg |
|
26% |
|
| Zinc 1.67mg |
|
11% |
|
| Copper 0.44mg |
|
22% |
|
| Manganese 1.02mg |
|
51% |
|
| Selenium 7.45µg |
|
11% |
|
| Alcohol 0.00g |
|
|
|
| Caffeine 0.00mg |
|
|
|
| Water 127.47g |
|
|
|
|
|
| |
| Cooking Tips |
| *If you prefer tomatoes, you can stuff those and alter the baking time to 45 minutes and leave the tops exposed for browning. |
| **Morgan suggests using fennel, hot peppers and diced apples as variations for this recipe. |
| | |
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|
