Try this Stuffed Peppers Paprika recipe, or contribute your own.
Suggest a better descriptionCut off top of each green pepper; remove seeds. Cook peppers in boiling salted water to cover 5 minutes; drain. Combine pork, onion, and garlic in a skillet; cook unitl pork is browned. Drain and cool. Add salt, paprika, black pepper, rice and egg to pork mixture; mix well. Combine tomato paste and water; add 1 cup to pork mixture, and place in a shallow baking dish. Spoon remaining tomato mixture over peppers. Bake at 375 degrees for 25 to 30 minutes. Garnish with parsley, if desired. SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by Nancy Coleman.
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Serving Size: 1 Serving (722g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 471 | ||
Calories from Fat: 31 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 35.2mg | 11 % | |
Sodium 3377.4mg | 116 % | |
Potassium 4630.3mg | 122 % | |
Total Carbohydrate 105g | 31 % | |
Dietary Fiber 21g | 84 % | |
Sugars, other 84g | ||
Protein 22.4g | 32 % | |
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: 471
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