Stuffed Green, Red or Yellow Peppers
- Number of Servings: 4
Ingredients
2 large green, red or yellow peppers3/4 pound ground beef1/3 cup chopped onion1 7 1/2 oz. can tomatoes, cut up1/3 cup long grain rice1 tablespoon worcestershire sauce1/2 teaspoon dried basil1/4 teaspoon salt1/4 teaspoon black pepper1/2 cup water1/2 cup shredded cheddar cheese
Halve peppers lengthwise, removing stem ends, seeds and membranes. Immerse peppers into boiling water for 3 minutes. Sprinkle inside with salt. Invert on paper towels to drain well.
In a skillet cook meat and onion till meat is brown and onion is tender. Drain fat. Stir in undrained tomatoes, uncooked rice, worcestershire, basil, 1/2 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling, reduce heat. Cover and simmer for 15 to 18 minutes or till rice is tender. Stir in 1/4 cup of cheese. Fill peppers with meat mixture. Place in 8x8x2 inch baking dish with any remaining meat mixture.
Bake in a 375 degree oven about 15 minutes or till heated through. Sprinkle with remaining cheese. Let stand 1 to 2 minutes. Makes 4 servings.
Number of Servings: 4
In a skillet cook meat and onion till meat is brown and onion is tender. Drain fat. Stir in undrained tomatoes, uncooked rice, worcestershire, basil, 1/2 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling, reduce heat. Cover and simmer for 15 to 18 minutes or till rice is tender. Stir in 1/4 cup of cheese. Fill peppers with meat mixture. Place in 8x8x2 inch baking dish with any remaining meat mixture.
Bake in a 375 degree oven about 15 minutes or till heated through. Sprinkle with remaining cheese. Let stand 1 to 2 minutes. Makes 4 servings.
Number of Servings: 4
Nutritional Info Amount Per Serving
- Calories: 316.6
- Total Fat: 22.4 g
- Cholesterol: 78.6 mg
- Sodium: 399.8 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 0.9 g
- Protein: 19.6 g
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