Try this Stuffed Peppers recipe, or contribute your own.
Suggest a better description1. Preheat oven to 350.
2. Remove top, seeds and membranes from peppers. Heat water to boiling, add peppers and cook about 2 minutes.
3. Cook beef and onion over medium heat until beef is brown then drain. Add rice, salt, garlic and 1/2 cup tomato sauce and cook until hot.
4. Stuff peppers with beef mixture. Stand peppers upright in ungreased glass baking dish and pour remaining sauce over peppers.
5. Cover tightly with foil and bake 10 minutes. Uncover and bake about 15 minutes longer until peppers are tender.
6. Sprinkle with cheese, if desired, and place back in oven to melt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (747g) | ||
Recipe Makes: 2 Servings | ||
|
||
Calories: 956 | ||
Calories from Fat: 413 (43%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 45.9g | 61 % | |
Saturated Fat 24.2g | 121 % | |
Monounsaturated Fat 16g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 186.5mg | 57 % | |
Sodium 1294.6mg | 45 % | |
Potassium 1866.5mg | 49 % | |
Total Carbohydrate 78g | 23 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 72.9g | ||
Protein 58.3g | 83 % | |
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: 956
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.