Try this Stuffed Peppers recipe, or contribute your own.
Suggest a better description- Rinse peppers and cut off top (save top and discard the stem).
- Remove white fiber and seeds and rinse inside.
- Drop peppers into enough boiling salted water to cover them completely and simmer for 5 minutes.
- Remove peppers from water, invert on a plate and set aside to drain and cool.
- Separately mince tops of peppers, onion, parsely, celery and olives.
- Brown ground beef with pine nuts.
- Add minced onion, parsley, peppers, olives and celery. Salt and pepper to taste.
- Add rice to ground beef and vegetables and stir.
- Set peppers in a 2-quart baking dish and fill with rice-meat mixture, heaping slightly.
- Pour tomatoes and water or tomato sauce around peppers.
- Cover each pepper with mozzarella.
- Bake at 350°F uncovered until cheese is browned (about 15 minutes).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1747g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 1658 | ||
Calories from Fat: 937 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 104.1g | 139 % | |
Saturated Fat 37.8g | 189 % | |
Monounsaturated Fat 45.5g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 361.6mg | 111 % | |
Sodium 2274.8mg | 78 % | |
Potassium 3697.7mg | 97 % | |
Total Carbohydrate 67.2g | 20 % | |
Dietary Fiber 18.3g | 73 % | |
Sugars, other 48.9g | ||
Protein 116.5g | 166 % | |
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: 1658
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