Try this Meatloaf-Filled Green Bell Peppers recipe, or contribute your own.
Suggest a better descriptionIn a kettle of boiling salted water blanch the bell peppers, covered partially, for 3 minutes and transfer them to a bowl of ice and cold water to stop the cooking. Cut 3/4 inch from the stem end of each bell pepper, reserving the bottoms, and chop fine the flesh from around the stems, discarding the stems. In a bowl let the bread crumbs soak in the cream for 8 minutes, or until the cream is absorbed. In a skillet cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened and let it cool. Stir the onion mixture into the bread crumb mixture, stir in the chuck, the pork, the scallion greens, the parsley, the salt, the cloves, and black pepper to taste, and divide the mixture among the bell peppers. Arrange the bell peppers in a shallow 15 1/2- by 10 1/2-baking pan, add 2 cups water to the pan, and bake the peppers in the middle of a preheated 375F. oven for 1 hour, or until the meat is no longer pink. Serves 6 as an entr?e Gourmet September 1990 Posted to recipelu-digest by Sandy
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Serving Size: 1 Serving (1211g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4452 | ||
Calories from Fat: 3716 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 412.9g | 551 % | |
Saturated Fat 232.8g | 1164 % | |
Monounsaturated Fat 127.7g | ||
Polyunsanturated Fat 17.1g | ||
Cholesterol 1310.2mg | 403 % | |
Sodium 1275.8mg | 44 % | |
Potassium 2431.5mg | 64 % | |
Total Carbohydrate 52.5g | 15 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 47.1g | ||
Protein 138.5g | 198 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4452
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