Beef Bombs Recipe

How to make it

---

• Preheat the oven to 425°F.
• Pour 1/4" of water into a baking pan.
• Cut off the tops of the bell peppers, then carefully remove the seeds and membranes (pinch them out with your fingers or use a paring knife) and discard.
• Lightly coat the skins of the peppers with the oil.
• Place the peppers cut side down into the baking pan.
• Bake for 10 minutes.
• In a large bowl, mix together the beef, egg white, onion, corn, parsley, wheat germ, black pepper, and 1/4 cup of the sauce.
• When the peppers are ready, remove them from the oven.
• Reduce the heat to 350°F.
• Fill each pepper with 1/4 of the beef mixture, then return the peppers to the baking pan cut side up (the pan should still have about 1/4" of water in it).
• Bake for 30 minutes.
• Stir together the horseradish and the remaining 1/2 cup tomato sauce and add a little to the top of each pepper.
• Bake for 15 minutes longer, or until the meat is no longer pink.
• You can refrigerate any leftover Beef Bombs for up to 2 days. Then either chow them cold, heat them up in a toaster oven at 350°F for 15 to 20 minutes, or throw them in the microwave for a few minutes. They make a quick and satisfying meal anytime.
• Nutritional Facts per serving
• CALORIES 248.8 CAL
• FAT 7.3 G
• SATURATED FAT 2.8 G
• SODIUM 104.3 MG
• CARBOHYDRATES 17.6 G
• TOTAL SUGARS 6.6 G
• DIETARY FIBER 4.7 G
• PROTEIN 29.4 G