Try this Pepper Stuffed with Meat and Rice recipe, or contribute your own.
Suggest a better descriptionCut tops off peppers (so that you can fill them) and blanch peppers by putting them into boiling water for 5 minutes (carefully so that boiling doesn’t stop). Then dunk peppers in cold water (to help retain their natural color).
Melt butter, sauté onions and add beef until lightly browned. Add rice and remaining spices. Oil the pan slightly and fill the pepper cases. Pour over a can of tomato sauce. Bake 350°, about 10 – 15 minutes.
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 330 | ||
Calories from Fat: 169 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.8g | 25 % | |
Saturated Fat 9.5g | 47 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 60.3mg | 19 % | |
Sodium 151.5mg | 5 % | |
Potassium 451mg | 12 % | |
Total Carbohydrate 26.8g | 8 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 23.5g | ||
Protein 13.8g | 20 % | |
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: 330
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