If using smaller peppers cut tops off and clean out, use 8 peppers.To make 2 cups of cooked rice add 1 1/4 cup of water to 2/3 cup of rice and cook.
Cut large peppers lenght-wise or just the tops of regular size and clean out core and seeds. Bring 4 quarts a water to a boil in a stockpot over high heat, add 1 tablespoon of salt to water and add peppers. Cook until peppers start to soften about 3 minutes, remove with a slotted spoon and drain off excess water place peppers on paper towel cut side up. Saute chopped onions in 2 ½ quart sauce pan with 2 tablespoons olive oil until translucent. Add and brown gound beef and season with salt and pepper drain off excess oil and add Good Seasons add half of the tomato sauce (8 oz.) and cook 1 minute more.. Add rice and water and let simmer for 25 minutes mix. Let cool. In a 9 x 12 casserole dish spray with cooking oil. Fill all pepper halves and place in dish. Add rest of tomato sauce on top of filled peppers place in a 400° oven for 30 to 40 minutes until heated through and tops are lightly browned. Serve immediately.
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Serving Size: 1 (285g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 230 | ||
Calories from Fat: 88 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 38.6mg | 12 % | |
Sodium 360.9mg | 12 % | |
Potassium 565.8mg | 15 % | |
Total Carbohydrate 21.6g | 6 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 18.6g | ||
Protein 13.4g | 19 % | |
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: 230
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