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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 290.6
  • Total Fat: 17.8 g
  • Cholesterol: 78.4 mg
  • Sodium: 691.1 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 2.8 g
  • Protein: 18.2 g

View full nutritional breakdown of Stuffed Peppers with Barley and Brown Rice calories by ingredient
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Stuffed Peppers with Barley and Brown Rice

Submitted by: DKRUPLA


Number of Servings: 16

Ingredients

    Ground beef, 16 oz
    Ground Pork, 16 oz
    Egg, fresh, 1 large
    Barley, pearled, raw, 1/2 cup
    Brown Rice, long grain, 1/2 cup
    Onions, raw, chopped 1/2 Cup
    Salt, 1 tsp
    Black pepper 2 tsp
    Mix gently and stuff into
    Green Bell Pepper Medium cored into Cups 10

    Tomato Sauce, 6 cup (2 Large Cans)
    Whole Tomatoes 2 Cup (1 large Can)
    2 Bay Leaves
    Picnic Ham Smoked (One small)
    (Or piece of Slab Bacon)

Directions

Ground beef, 16 oz
Ground Pork, 16 oz
Egg, fresh, 1 large
Barley, pearled, raw, 1 cup
Brown Rice, long grain, 1 cup
Onions, raw, chopped 1/2 Cup
Salt, 1 tbsp
Black pepper 2 tsp
Mix gently and stuff into
Green Bell Pepper Medium cored into Cups 10
Make Meatballs out of leftover mixture
In Dutch oven add
Tomato Sauce, 6 cup (2 Large Cans)
Whole Tomatoes 2 Cup (1 large Can)
Add Bay leaves
Place stuffed peppers in upright
You can double Layer stuffed peppers
Add Picnic Ham (or piece of Bacon)
Simmer for 60 to 90 minutes on slow heat until top peppers are at least 160 degrees internal temp
You can also bake at 350 till done.

Number of Servings: 16

Recipe submitted by SparkPeople user DKRUPLA.






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