Suffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound ground beef1/2 cup uncooked long grain white rice1 cup water6 green bell peppers2 (8 ounce) cans tomato sauce1 tablespoon Worcestershire sauce1/4 teaspoon garlic powder1/4 teaspoon onion powdersalt and pepper to taste1 teaspoon Italian seasoning
Preheat oven to 350 degrees F (175 degrees C).
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
Serving Size: Makes 6 individual servings
Number of Servings: 6
Recipe submitted by SparkPeople user BRITTNEYBOOP.
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
Serving Size: Makes 6 individual servings
Number of Servings: 6
Recipe submitted by SparkPeople user BRITTNEYBOOP.
Nutritional Info Amount Per Serving
- Calories: 310.8
- Total Fat: 20.3 g
- Cholesterol: 64.3 mg
- Sodium: 521.4 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 3.3 g
- Protein: 15.1 g
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