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Ingredients
Stuffed Peppers with Rice
- 2 ½ oz yellow onions, halved
- 1 garlic clove (optional)
- 8 - 12 oz ground beef
- 2 slices white bread, cut into pieces
- 1 oz mustard
- ½ tsp salt
- 1 tsp sweet paprika
- ¼ tsp ground black pepper
- 1 large egg
- 4 bell peppers, red, green or yellow
- 43 oz water
-
2
heaping tsp homemade vegetable stock paste
or 2 vegetable stock cubes - 8 oz basmati rice
Tomato Sauce
- 1 ½ oz unsalted butter, cut into pieces
- 1 ½ oz all-purpose flour
- 1 can crushed tomatoes (approx. 15 oz)
- 2 oz tomato purée (concentrated)
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 tsp sugar
- 1 tsp lemon juice
- Nutrition
- per 1 portion
- Calories
- 5400.7 kJ / 1290.8 kcal
- Protein
- 50.4 g
- Carbohydrates
- 252.9 g
- Fat
- 32.5 g
- Saturated fat
- 14.5 g
- Fiber
- 75.8 g
- Sodium
- 1106.3 mg
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