Rumbamel's Stuffed Green Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb ground 80/20 chuck1/3 C onion (I use white)1 t minced garlic8 bell peppers1/4 t salt1/4 t black pepper1 C Kraft 2% milk Sharp Cheddar shredded cheese1 C Success Brown boil in the bag Rice cooked w/chicken and beef broth in the microwave-1/2 c chopped red ripe tomatos
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.
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.
Nutritional Info 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
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