Stuffed Peppers

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 425.8
  • Total Fat: 16.6 g
  • Cholesterol: 145.8 mg
  • Sodium: 543.4 mg
  • Total Carbs: 47.9 g
  • Dietary Fiber: 4.6 g
  • Protein: 23.5 g

View full nutritional breakdown of Stuffed Peppers calories by ingredient
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Number of Servings: 6


    Melt shortening, then mix in flour to make a paste. Then add tomato paste and sugar. Add water slowly, enough that it will eventually cover the peppers. Mix the burger, rice, and eggs (I also add 2 tsp garlic salt, 1 tsp Paprika and pepper). Then stuff each pepper with the mixture--should make 4-6 bell peppers. You can also make meatballs with the leftovers and just add them to the gravy, they will solidify pretty quickly. (My kids prefer the meatballs.) I cut the tops off of the peppers and throw them in the tomato gravy as well.

    Great with bread and butter!

    Tip: I start the sauce mixture first so that it's boiling by the time I get the meat mixture made and stuff the peppers. I boil the peppers in the tomato gravy until peppers are tender and meat is cooked, about 1 hour, seems to take much longer in the crockpot.


Serving Size: Makes 5-6 peppers

Number of Servings: 6

Recipe submitted by SparkPeople user DKRAEHLING.

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