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Savory Stuffed Peppers

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  Chopped parsley 1 Teaspoon
  Onion 1⁄2 Small, finely chopped
  Made mustard 1⁄4 Teaspoon
  Butter 1⁄2 Ounce (15 Gram)
  Green peppers 2 Medium
  Streaky bacon rashers 2 , derinded and chopped
  Single cream 4 Tablespoon
  Cheddar cheese 2 Ounce, grated (50 Gram)
  Long grain rice 2 Ounce, cooked (50 Gram)
  Salt To Taste
  Pepper To Taste

Cut the tops from the peppers and reserve; discard the seeds and cores.
Blanch in boiling salted water for 2 minutes, remove and drain.
Melt the butter in a saucepan, add the onion and bacon and fry until soft.
Remove from the heat and stir in the rice and cheese.
Beat the cream with the mustard, parsley and salt and pepper to taste, then stir into the rice mixture.
Pile this mixture into the pepper shells.
Replace the tops.
Place in a shallow ovenproof dish, cover with foil and cook in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 15 to 20 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 938 Calories from Fat 504

% Daily Value*

Total Fat 57 g87.8%

Saturated Fat 33.9 g169.3%

Trans Fat 0 g

Cholesterol 158 mg52.7%

Sodium 1186.7 mg49.4%

Total Carbohydrates 68 g22.7%

Dietary Fiber 6.4 g25.5%

Sugars 10.3 g

Protein 40 g80.3%

Vitamin A 57% Vitamin C 421.5%

Calcium 52.7% Iron 13%

*Based on a 2000 Calorie diet

Savory Stuffed Peppers Recipe