Stuffed Peppers

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 365.8
  • Total Fat: 8.9 g
  • Cholesterol: 73.1 mg
  • Sodium: 687.1 mg
  • Total Carbs: 42.6 g
  • Dietary Fiber: 5.6 g
  • Protein: 32.6 g

View full nutritional breakdown of Stuffed Peppers calories by ingredient
Report Inappropriate Recipe

Submitted by:


I found this recipe on this website but had to doctor it a little to suit my needs I found this recipe on this website but had to doctor it a little to suit my needs
Number of Servings: 4


    1 lb 2 oz of 93% lean ground beef
    1 1/4 cup white rice
    4 large green peppers
    1 15 oz can Tomato Sauce
    3 Tablespoons Chopped Onion
    Garlic Salt, Oregano and Pepper to taste


Remove stem from top of green pepper cutitin around it from the top - the same way you would remve the top of a pumpkin discard seeds and stem try to remove what you can from the inside w/ out breaking the skin. Boil Green peppers for about 5 minutes in a pot large enough to completely submerge the peppers. Remove from water and be sure that there is none remaining in the center set aside to cool. In a large skillet brown ground beef and onions drain excess fat and return to pan. Add 1 1/4 cup cooked white rice, 1 cup tomato sauce and season with garlic salt, oregano and pepper (Or any other seasoning you would like) Stir ingredients thoroughly. Stuff rice and beef mixture as evenly as possible into the peppers. Place in as deep a baking dish as you have available and cover w/ remaining tomato sauce. Cover with foil bake for 45 minutes. Remove foil Bake an additional 15 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user MISHIMISHI21.

Rate This Recipe