Stuffed Green Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
10 green bell peppers (9 should have flattish bases for stuffing)1 14.5 oz can of diced tomatoes5 (roughly) medium-sized roma tomatoes (equivalent to about 15 oz)3/4 cup white long-grain rice3/4 cup water1.5 cup chopped onions2 cloves garlic, chopped1.5 lbs ground beef (15% fat)1 tsp salta dash of black pepper1.5 tsp Worcestershire sauce9 slices of cheddar cheese
Cut tops from 9 green peppers; discard seeds and membranes. Chop the remaining tops and the 10th pepper, set aside.
In a large pot of boiling water, cook the peppers for approx. 5 minutes to lightly soften. Remove, invert to drain well. When dry, sprinkle the inside lightly with salt.
In a large skillet, cook ground beef, chopped pepper, onion, and garlic until meat is browned and vegetables are tender. Drain off excess fat. Add undrained can of diced tomatoes, fresh tomatoes (seeds optional), uncooked rice, the remaining salt, the Worcestershire sauce, and a dash of pepper. Bring to boiling, reduce heat, cover. Simmer for about 20 minutes or until rice is tender.
Stuff peppers with meat mixture, place in a baking dish. Cover. Bake for 30 minutes in a 350-degree oven. Five minutes before it's done, take the cover off and put a slice of cheese on top of each pepper so it can melt in the oven. Serve.
Serving Size: Makes 9 stuffed bell peppers.
Number of Servings: 9
Recipe submitted by SparkPeople user LADYPIXEL.
In a large pot of boiling water, cook the peppers for approx. 5 minutes to lightly soften. Remove, invert to drain well. When dry, sprinkle the inside lightly with salt.
In a large skillet, cook ground beef, chopped pepper, onion, and garlic until meat is browned and vegetables are tender. Drain off excess fat. Add undrained can of diced tomatoes, fresh tomatoes (seeds optional), uncooked rice, the remaining salt, the Worcestershire sauce, and a dash of pepper. Bring to boiling, reduce heat, cover. Simmer for about 20 minutes or until rice is tender.
Stuff peppers with meat mixture, place in a baking dish. Cover. Bake for 30 minutes in a 350-degree oven. Five minutes before it's done, take the cover off and put a slice of cheese on top of each pepper so it can melt in the oven. Serve.
Serving Size: Makes 9 stuffed bell peppers.
Number of Servings: 9
Recipe submitted by SparkPeople user LADYPIXEL.
Nutritional Info Amount Per Serving
- Calories: 374.9
- Total Fat: 22.8 g
- Cholesterol: 81.8 mg
- Sodium: 591.7 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 4.6 g
- Protein: 24.2 g
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