Stuffed peppers
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 354.1
- Total Fat: 21.3 g
- Cholesterol: 64.9 mg
- Sodium: 177.3 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 4.0 g
- Protein: 18.7 g
View full nutritional breakdown of Stuffed peppers calories by ingredient
Introduction
Stuffed peppers makes six to eight. Recipe is calculated for 8. Each pepper is a serving. If you don't like things hot, add less crushed red pepper. Stuffed peppers makes six to eight. Recipe is calculated for 8. Each pepper is a serving. If you don't like things hot, add less crushed red pepper.Number of Servings: 8
Ingredients
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8 bell peppers, tops, seeds and ribs removed.
1 pound ground beef
3 tsps. crushed red pepper
1 onion, chopped
6 ounces cheddar cheese, grated, divided.
2 cups cooked brown rice
1 15-ounce can whole tomatoes
1/4 cup slivered almonds
Directions
Blanch peppers for 3 minutes. Drain and place in baking dish.
Brown meat and onion, draining and rinsing when cooked. Return to pan, add tomatoes and juice from can, rice, red pepper and almonds. Heat through.
Add half cheese to the bottom of the eight peppers, dividing evenly between peppers. Spoon meat mixture into peppers. Add remaining cheese to top of peppers. Bake for 15 to 20 minutes on 350 degrees. Enjoy!
Serving Size: Makes eight peppers. Each pepper is a serving.
Number of Servings: 8
Recipe submitted by SparkPeople user SUMMER_FAN.
Brown meat and onion, draining and rinsing when cooked. Return to pan, add tomatoes and juice from can, rice, red pepper and almonds. Heat through.
Add half cheese to the bottom of the eight peppers, dividing evenly between peppers. Spoon meat mixture into peppers. Add remaining cheese to top of peppers. Bake for 15 to 20 minutes on 350 degrees. Enjoy!
Serving Size: Makes eight peppers. Each pepper is a serving.
Number of Servings: 8
Recipe submitted by SparkPeople user SUMMER_FAN.