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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 230.9
  • Total Fat: 15.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 74.0 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 0.5 g
  • Protein: 14.3 g

View full nutritional breakdown of Rumbamel's Stuffed Green Peppers calories by ingredient
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Rumbamel's Stuffed Green Peppers

Submitted by: RUMBAMEL

Introduction

This originally had no rice, but I wanted to add some texture and make it more filling, so I added the rice. These are really moist and flavorful! Makes 8. I also used yellow and purple peppers. Try red, too. This originally had no rice, but I wanted to add some texture and make it more filling, so I added the rice. These are really moist and flavorful! Makes 8. I also used yellow and purple peppers. Try red, too.
Number of Servings: 8

Ingredients

    1 lb ground 80/20 chuck
    1/3 C onion (I use white)
    1 t minced garlic

    8 bell peppers

    1/4 t salt
    1/4 t black pepper
    1 C Kraft 2% milk Sharp Cheddar shredded cheese
    1 C Success Brown boil in the bag Rice cooked w/chicken and beef broth in the microwave
    -1/2 c chopped red ripe tomatos

Directions

Cut the tops off the peppers and deseed the peppers. Cook the peppers and the tops in boiling salted water for 5 minutes. (You can also do this in the CROCKPOT W/OUT COOKING THE PEPPERS AND JUST STUFF THEM by cooking them for about 4 hrs on low covered.)

Brown the ground beef in a skillet over med/high heat, drain then add the onions, and garlic. Saute until tender. Add the salt, pepper, tomatos, rice and cheese. Mix well.

With the peppers standing upright in a glass oven-safe bowl or square casserole dish, divide the meat filling amongst the eight cooked peppers and then top with there tops. (I tried to divide it evenly so the nutrition would even, too.) Cook at 400 degrees for 20-25 min.

Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user RUMBAMEL.






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