Delicious, great flavors and leftovers are even better.
1. Bring a large pot of water to boil.
2. Cook the peppers in boiling water until softened, 4 to 5 minutes.
3. Remove peppers from boiling water and rinse with cold water; set peppers aside to drain.
4. Mix together ground beef, cooked white rice, lightly beaten egg, finely chopped onion, Italian-style bread crumbs, salt, black pepper, garlic powder, and 1/4 cup grated Parmesan cheese in a large bowl until evenly mixed.
5. Preheat oven to 350 degrees F (175 degrees C)
6. Divide beef and rice mixture amount peppers; stuff each pepper with beef and rice mixture.
7. Place peppers open side up in a 9 x 13-inch baking dish or shallow roasting pan.
8. Combine tomato sauce and white vinegar in bowl.
9. Pour tomato mixture over stuffed peppers.
10. Top with 2 tablespoons grated Parmesan cheese.
11. Bake in the preheated oven until heated through, basting the peppers two or three times while baking, about 80 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (499g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 630 | ||
Calories from Fat: 178 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.7g | 26 % | |
Saturated Fat 8.1g | 40 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 114.7mg | 35 % | |
Sodium 802.7mg | 28 % | |
Potassium 1169.7mg | 31 % | |
Total Carbohydrate 66g | 19 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 60.2g | ||
Protein 43.7g | 62 % | |
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: 630
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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