Try this Tonya's Stuffed Green Peppers recipe, or contribute your own.
Suggest a better description1. Bring a large pot of salted water to a boil. Cut tops off peppers and remove seeds. Cook peppers in boiling water for 5 minutes: drain. Sprinkle salt inside each pepper, and set aside.
2 In large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worchestershire sauce. Cover and simmer for 15 minutes, or until rice is tender. Remove from heat and stir in cheese.
3. Preheat over to 350 degrees F. Stuff each pepper with the beef and rice mixture and place peppers open side up in baking dish. In medium bowl, combine tomato soup with just enough water to make the soup a gravy consistence. Pour over the peppers.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
Tonya doesn't use onions and adds a little extra rice. She puts some of the tomato soup in the pepper. She only uses one can of soup if there are 4 peppers.
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Serving Size: 1 Serving (366g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 400 | ||
Calories from Fat: 175 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.5g | 26 % | |
Saturated Fat 9.3g | 47 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 74.5mg | 23 % | |
Sodium 1350.8mg | 47 % | |
Potassium 717.4mg | 19 % | |
Total Carbohydrate 33.6g | 10 % | |
Dietary Fiber 3.9g | 15 % | |
Sugars, other 29.7g | ||
Protein 23.4g | 33 % | |
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: 400
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