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Macaroni Stuffed Peppers

Western.Chefs's picture
  Green peppers 6
  Cooked elbow macaroni 3 Cup (48 tbs)
  Egg 1
  Commercial sour cream 1 Cup (16 tbs)
  Prepared mustard 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Finely chopped onion 1 Tablespoon
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Shredded sharp cheddar cheese 1 Cup (16 tbs)

Cut tops off peppers and remove seeds.
Parboil in salted water for 5 minutes; drain.
Stuff peppers with half of macaroni.
Beat egg; add sour cream, mustard, salt, pepper, onion and celery and pour over half of macaroni.
Sprinkle with half of shredded cheese.
Add remaining macaroni to peppers, pour in remaining sour cream mixture and top with Cheddar cheese.
Bake at 350° for 30 minutes.

Recipe Summary

Side Dish

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1749 Calories from Fat 813

% Daily Value*

Total Fat 92 g141.6%

Saturated Fat 49.1 g245.6%

Trans Fat 0 g

Cholesterol 431.1 mg143.7%

Sodium 2207.5 mg92%

Total Carbohydrates 173 g57.7%

Dietary Fiber 23.2 g93%

Sugars 33.5 g

Protein 70 g139.1%

Vitamin A 124.9% Vitamin C 1213.4%

Calcium 119.4% Iron 26.1%

*Based on a 2000 Calorie diet

Macaroni Stuffed Peppers Recipe