Try this Stuffed Peppers Trinidad recipe, or contribute your own.
Suggest a better description1. Cook whole peppers in boiling water until just tender; drain and set aside. 2. Melt butter in a skillet. 3. Add onion and beef; saute until well browned. 4. Add cooked rice, salt, paprika and Angostura bitters; mix well. 5. Cut tops off peppers and remove seeds; fill pepper cases with rice-meat mixture. 6. Place peppers upright in a casserole; pour tomatoes around peppers. 7. Place casserole in preheated 375F. oven; bake 25 minutes. From: Michael Orchekowski Date: 10-23-94
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Serving Size: 1 Serving (191g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 127 | ||
Calories from Fat: 104 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 12.3mg | 4 % | |
Sodium 7.9mg | 0 % | |
Potassium 227.5mg | 6 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 3.9g | ||
Protein 1.3g | 2 % | |
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: 127
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