Try this Cheesy Stuffed Peppers recipe, or contribute your own.
Suggest a better descriptionIn a 12-inch skillet, mix ground beef/sausage, uncooked rice, tomato paste, 3/4 cup of the soup and green chilies. Cook over medium heat until thoroughly heated stirring occasionally. Remove from heat; stir in 1 cup of the cheese. Spoon mixture evenly into pepper halves.
Place filled peppers in same skillet. Pour remaining soup and the water over peppers. Cover tightly with foil or domed lid; cook over medium -low heat 20 to 25 minutes or until peppers are fork-tender.
Remove skillet from heat. Sprinkle peppers with remaining 1/2 cup cheese. Cover, let stand 2 minutes or until cheese is melted. To serve, spoon sauce mixture from skillet over peppers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (260g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 229 | ||
Calories from Fat: 102 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 34.7mg | 11 % | |
Sodium 302.9mg | 10 % | |
Potassium 324.7mg | 9 % | |
Total Carbohydrate 22g | 6 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 19.3g | ||
Protein 10.8g | 15 % | |
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: 229
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