Wash green peppers and cut the stem part to open a hole and to remove seeds part.
Sauté finely minced onion on lard. When transparent remove from heat and add grounded beef and pork. Cook rice until half done and add into meat. Also add 1 whole egg, salt and pepper. Mix well into a compact stuffing. Stuff each green pepper with stuffing until full (Surplus of stuffing use as meat balls to cook with peppers). In a pot melt lard and sauté flour until brownish. Add tomato strained juice, salt and sugar. Add water if needed. Roast each green pepper in a frying pan on some oil making sure they don’t over burn. Put each peppers into a sauce and cook 60 minutes. At the end you can add sour cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (567g)|
|Recipe Makes: 5|
|Calories from Fat: 300 (55%)|
|Amt Per Serving||% DV|
|Total Fat 33.4g||45 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 125.5mg||39 %|
|Sodium 111.7mg||4 %|
|Potassium 1122.2mg||30 %|
|Total Carbohydrate 37.8g||11 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 31.8g|
|Protein 25.9g||37 %|
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: 548
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