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Rice Stuffed Peppers

southern.chef's picture
Ingredients
  Green peppers 4 Medium
  Cooked rice 1 Cup (16 tbs)
  Canned stewed tomatoes 14 1⁄2 Ounce, drained (1 Can)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Dry onion soup mix 2 1⁄2 Tablespoon
  Shredded cheddar cheese 2 Ounce
Directions

Cut off tops of green peppers; remove seeds.
Cook peppers 5 minutes in boiling water to cover; drain and set aside.
Combine rice and next 3 ingredients; stir well.
Fill peppers with rice mixture; place in a 1 quart baking dish.
Pour hot water to depth of 1/2 inch into dish.
Bake at 350° for 25 minutes.
Sprinkle cheese over peppers; bake an additional 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1190 Calories from Fat 582

% Daily Value*

Total Fat 66 g101.8%

Saturated Fat 41.6 g208.2%

Trans Fat 0 g

Cholesterol 181.7 mg60.6%

Sodium 4308.7 mg179.5%

Total Carbohydrates 128 g42.6%

Dietary Fiber 17.3 g69.3%

Sugars 30.6 g

Protein 28 g57%

Vitamin A 103% Vitamin C 860.3%

Calcium 67.7% Iron 58.9%

*Based on a 2000 Calorie diet

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Rice Stuffed Peppers Recipe