reversed stuffed bell peppers

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 229.0
  • Total Fat: 7.3 g
  • Cholesterol: 40.0 mg
  • Sodium: 802.9 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 3.7 g
  • Protein: 19.1 g

View full nutritional breakdown of reversed stuffed bell peppers calories by ingredient
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Submitted by: BLUEKITTYJAN


remake of a sparks recipe remake of a sparks recipe
Number of Servings: 6


    *Ground Beef 93% Lean, 12 oz (remove)
    Beef broth, bouillon, consomme, 1 cup (remove)
    Cabbage, fresh, 1 cup, shredded (remove)
    brown rice (1 cup cooked), 1.5 serving (remove)
    Onions, raw, 0.5 medium (2-1/2" dia) (remove)
    bell pepper,onion mix, frozen, 1 cup (remove)
    *Del Monte Petite Cut Diced Tomatoes, 1 cup (remove)
    Tomato Sauce, 2 cup (remove)
    *cheese mexican style 4 cheese 2% milk, 0.75 cup (remove)


1. Boil bouillon in 1 cup water.
2. Place cabbage and rice in a 9"x12" baking dish.
Pour bouillon over all.
3. Brown meat with pepper and onion. Drain well.
Pour over cabbage mixture.
4. Add tomato and sauce over all.
5. Sprinkle with cheese.
6. Bake at 30F for 50 minutes or til done.

Serving Size: 6 small servings

Number of Servings: 6

Recipe submitted by SparkPeople user BLUEKITTYGP12.


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