Try this Stuffed Peppers recipe, or contribute your own.
Suggest a better descriptionCut a slice in stem end of peppers. Remove seeds and thoroughly wash. Bring 3/4 cup salted water per pepper to boil, add peppers and cook for 5 minutes. Remove peppers. Preheat oven 350 deg. Cook beef, garlic and onion in skillet till onion is tender. Drain off fat and stir in salt, rice and half the tomato sauce. Heat mixture. Stuff each pepper and stand upright in baking dish. Pour rest of tomato sauce over peppers and bake, covered 45 minutes. Uncover and bake 15 minutes.
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Serving Size: 1 Serving (1445g) | ||
Recipe Makes: 6 | ||
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Calories: 794 | ||
Calories from Fat: 362 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.2g | 54 % | |
Saturated Fat 14.7g | 74 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 113.4mg | 35 % | |
Sodium 6047.9mg | 209 % | |
Potassium 4369.9mg | 115 % | |
Total Carbohydrate 78.7g | 23 % | |
Dietary Fiber 19.7g | 79 % | |
Sugars, other 59g | ||
Protein 41g | 59 % | |
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: 794
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