Try this Crockpot Stuffed Peppers recipe, or contribute your own.
Suggest a better descriptionFrom: beck4@nyc.pipeline.com (Eileen & Bob Holze) Date: Wed, 22 May 1996 13:24:37 GMT Cut the top off and remove seeds from peppers. Stuff each pepper about 2/3 full (rice will need room to swell up). Thats right, the meat and rice go in raw, thats the beauty of it! Stand the peppers side-by-side in the slow cooker (you can stack them if you have to). Combine and pour over the peppers: 1 cup tomato sauce 1 cup water (I havent tried it, but you could probably use 2 cups of salsa instead of the sauce and water) Cook on low for 6-8 hours. If desired, heat more sauce to serve with the peppers. Recipe By : Betsy Couch
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Serving Size: 1 Serving (452g) | ||
Recipe Makes: 4 | ||
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Calories: 778 | ||
Calories from Fat: 514 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.1g | 76 % | |
Saturated Fat 21.6g | 108 % | |
Monounsaturated Fat 19.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 170.1mg | 52 % | |
Sodium 197.4mg | 7 % | |
Potassium 922mg | 24 % | |
Total Carbohydrate 25.7g | 8 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 22.2g | ||
Protein 38.8g | 55 % | |
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: 778
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