Stuffed Green Peppers
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 195.8
- Total Fat: 8.2 g
- Cholesterol: 39.3 mg
- Sodium: 416.9 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 2.1 g
- Protein: 14.8 g
View full nutritional breakdown of Stuffed Green Peppers calories by ingredient
Number of Servings: 8
Ingredients
-
6 green bell peppers
salt to taste
1 pound 93% lean ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can petite diced tomatoes
1 teaspoon Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
4 ounces shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed
Directions
Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
, 1 pepper each
Number of Servings: 8
Recipe submitted by SparkPeople user BAIN0039.
In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
, 1 pepper each
Number of Servings: 8
Recipe submitted by SparkPeople user BAIN0039.