Carol Bogucki's recipe.
Mix ground meat, onion powder, garlic powder, salt and pepper, parsley flakes and cooked rice together. Add a small amount of undiluted soup to mixture. Stuff into parboiled peppers that the tops and insides have been cleaned out. Cover with tomato soup that has been diluted with 1/4 can of water and drained tomatoes. Bake at 375 degrees for 1 1/2- 2 hours, until internal temperature has reached 170 degrees F.
Note: Pampered Chef clay baker may be used. Bake at 400 degrees for 1 hour or until internal temperature reaches 168 degrees.
Place cookie sheet on shelf below in case "spillover"!
Top with shredded cheese of choice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (162g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 187 | ||
Calories from Fat: 79 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 38.6mg | 12 % | |
Sodium 42.2mg | 1 % | |
Potassium 391mg | 10 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 12.1g | ||
Protein 12.2g | 17 % | |
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: 187
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