1 1/2 Peppers = 1 Serving
Cut tops from green peppers; discard seeds and membranes.
Chop enough of the tops to make 1/4 cup, set aside.
Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and a dash of pepper.
Bring to boiling, reduce heat. Cover and simmer about 20 minutes or till rice is tender.
Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
Bake, covered in a 350 degree oven for 30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1492g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1741 | ||
Calories from Fat: 822 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 91.4g | 122 % | |
Saturated Fat 54.5g | 273 % | |
Monounsaturated Fat 27.5g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 400.7mg | 123 % | |
Sodium 1611.1mg | 56 % | |
Potassium 4006.2mg | 105 % | |
Total Carbohydrate 129g | 38 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 124.2g | ||
Protein 105.4g | 151 % | |
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: 1741
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