Preheat oven to 350°F. Remove tops from bell peppers; chop tops. Cut peppers in half lengthwise; remove seeds. Set peppers aside.
Heat oil in large skillet on medium-high heat. Add chopped peppers, meat, onion and garlic; cook until meat is browned, stirring frequently. Drain. Add rice, pecans, Parmesan cheese, black pepper and Italian seasoning; mix well. Cool slightly. Stir in egg. Spoon evenly into pepper halves. Place in shallow baking dish.
Bake 25 min. or until heated through.
Store bell peppers, unwashed, in resealable plastic bag in refrigerator for up to 2 weeks.
Look for bell peppers that have a glossy surface, firm walls and are moderately heavy in weight.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings, 2 filled pepper halves each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.