Green peppers stuffed with ground chuck and spices. Serve with mashed potatoes and corn.
Cook rice and set aside. Sauté onion in oil. Brown meat and season to taste. Add rice and just enough tomato juice to moisten meat. Cut peppers in half length-wise, clean out core and rinse. Fill peppers with meat mixture and place in casserole. Add tomato juice to casserole, almost to the top of peppers. Spoon a little on top of each pepper. Bake with lid on. Remove lid for the last 10-15 minutes of cooking.
1 hour @ 350(F)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (155g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 114 (44%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 36.9mg||11 %|
|Sodium 59.7mg||2 %|
|Potassium 316.9mg||8 %|
|Total Carbohydrate 21.9g||6 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 20.1g|
|Protein 13.5g||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: 258
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.