Try this Stuffed Green Peppers recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350. Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup, set aside. Cook the whole green peppers, uncovered, in boiling water for 5 minutes, invert to drain well. In a skillet, cook ground beef, onion and the 1/4 cup chopped green pepper until meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire sauce, dash pepper, parsley, and basil. Bring to a boil; reduce heat. Cover and simmer 15 minutes or until rice is tender. Stuff peppers with meat mixture. Cover tops with spaghetti sauce and bake uncovered for 30 to 35 minutes. Recipe By :
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Serving Size: 1 Serving (3116g) | ||
Recipe Makes: 1 | ||
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Calories: 3842 | ||
Calories from Fat: 2195 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 243.9g | 325 % | |
Saturated Fat 90.5g | 453 % | |
Monounsaturated Fat 81.8g | ||
Polyunsanturated Fat 11.9g | ||
Cholesterol 690.6mg | 213 % | |
Sodium 2853.6mg | 98 % | |
Potassium 6849.2mg | 180 % | |
Total Carbohydrate 237g | 70 % | |
Dietary Fiber 39.6g | 158 % | |
Sugars, other 197.4g | ||
Protein 174g | 249 % | |
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: 3842
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