Here's one I use all the time from my Better Homes and Gardens cookbook: Cut off the tops of 6 medium green peppers; remove seeds and membrane. Precook green pepper cups in boiling salted water about 5 minutes; drain. (For crisp peppers, omit precooking). Sprinkle inside of cups generously with salt. Cook 1 pound ground beef and 1/3 cup chopped onion til meat is lightly browned. Season with 1/2 teaspoon salt and dash pepper. Add one 1-pound can tomatoes, 1/2 cup water, 1/2 cup uncooked long-grain rice, and 1 teaspoon Worcestershire sauce. Cover and simmer til rice is tender, about 15 minutes. Stir in 4 ounces sharp process American cheese, shredded (1 cup). Stuff peppers; stand upright in 10x6x1-1/2 inch baking dish. Bake, uncovered, at 350 degrees for 20 to 25 minutes. Serves 6. Posted to EAT-L Digest 08 Dec 96 From: "Damita D. Green"
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|Serving Size: 1 Serving (336g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 198 (53%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 8.9g||45 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 63.5mg||20 %|
|Sodium 327mg||11 %|
|Potassium 621.4mg||16 %|
|Total Carbohydrate 26.6g||8 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 23.4g|
|Protein 18.1g||26 %|
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Calories per serving: 375
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