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Rice & Crumb Stuffed Peppers

Microwave.Lady's picture
  Ground meat 1⁄2 Pound (250 Gram, Of Your Choice)
  Onion 1 , finely chopped
  Cracker crumbs 125 Milliliter, crushed (1/2 Cup)
  Salt 1⁄2 Teaspoon (2 Milliliter)
  Pepper 1⁄4 Teaspoon (1 Milliliter)
  Quick cooking rice 60 Milliliter (1/4 Cup)
  Water 60 Milliliter (1/4 Cup)
  Savory 1⁄2 Teaspoon (2 Milliliter)
  Green peppers 4
  Tomato sauce 7 1⁄2 Ounce (1 Can / 213 Milliliter)
  Garlic 1 Clove (5 gm), finely chopped

€¢ Place the meat in a microwave-safe bowl.
€¢ If it is raw, separate it with a fork.
€¢ Microwave at HIGH 2 minutes.
€¢ Drain out clear fat. Crush meat with fork.
€¢ Omit this step when using cooked leftover meat.
€¢ Add the onion, crushed crackers, salt, pepper, quick cooking rice, water or consomme and savory. Mix well.
€¢ Clean green peppers ready to be stuffed as for Green Peppers Nature.
€¢ Cut each green pepper in half lengthwise, and place in buttered pie plate with small ends toward the middle of the plate. Stuff each half with meat mixture.
€¢ Mix together the tomato sauce and garlic and pour over the green peppers, dividing equally and making sure the filling of each half is covered with sauce.
€¢ Cover with waxed paper or plastic wrap. Microwave at MEDIUM-HIGH 20 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1317 Calories from Fat 258

% Daily Value*

Total Fat 28 g43.2%

Saturated Fat 6.6 g32.8%

Trans Fat 0 g

Cholesterol 80 mg26.7%

Sodium 2115.3 mg88.1%

Total Carbohydrates 201 g66.9%

Dietary Fiber 25.2 g100.9%

Sugars 52 g

Protein 68 g136.5%

Vitamin A 69.7% Vitamin C 872.1%

Calcium 25.1% Iron 46.5%

*Based on a 2000 Calorie diet

Rice & Crumb Stuffed Peppers Recipe