Try this Filled Peppers with Meat recipe, or contribute your own.
Suggest a better descriptionNote: Use half ground beef and half ground pork if desired. Mix the rice, meat, cornflakes, eggs and seasoning together. Cut tops off the peppers and soak in hot water for 5 minutes. Scoop out the seeds and fill with the meat mixture. Place in a large pan, add the tomato soup and let cook for 1 hour in oven at 300-F. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Serving Size: 1 Serving (1462g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1845 | ||
Calories from Fat: 934 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 103.7g | 138 % | |
Saturated Fat 40.5g | 202 % | |
Monounsaturated Fat 44.8g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 462.7mg | 142 % | |
Sodium 674.6mg | 23 % | |
Potassium 3347.8mg | 88 % | |
Total Carbohydrate 88.3g | 26 % | |
Dietary Fiber 13.6g | 55 % | |
Sugars, other 74.7g | ||
Protein 137.2g | 196 % | |
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: 1845
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