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.
|Serving Size: 1 Serving (162g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 79 (42%)|
|Amt Per Serving||% DV|
|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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