Try this Classic Stuffed Peppers recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees.
Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
In a medium saucepan, cook the rice according to package directions.
In a large skillet, saute beef, garlic and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, cooked rice, basil and Worcestershire sauce. If dry, add 1/4 cup water. Mix and saute until blended. Remove from heat, and stir in the cheese.
Cut peppers in half and place in a baking dish, cut side up. Stuff each pepper with the beef and rice mixture. Cover with aluminum foil and bake for 20 minutes. Remove cover, sprinkle each pepper with cheese, return to oven and bake another 5 minutes.
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Serving Size: 1 Serving (473g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 713 | ||
Calories from Fat: 327 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.3g | 48 % | |
Saturated Fat 18.7g | 94 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 136.4mg | 42 % | |
Sodium 514.4mg | 18 % | |
Potassium 766.3mg | 20 % | |
Total Carbohydrate 54.6g | 16 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 50.4g | ||
Protein 40.3g | 58 % | |
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: 713
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