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Beef & Cheese Stuffed Peppers

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  Green peppers 4 Medium
  Ground beef 1 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Shortening 1 Tablespoon (Use if necessary) (Optional)
  Condensed tomato soup 10 3⁄4 Ounce (1 Can)
  Cooked rice 1 Cup (16 tbs)
  Worcestershire 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash (Generous Dash)
  Mild process cheese slice 4 Ounce, cut into strips (2 Slices, 2 Ounces Each)

Remove tops and seeds from peppers; cook in boiling salted water about 5 minutes; drain.
In skillet, brown beef and cook onion until tender (use shortening if necessary).
Stir to separate meat; pour off fat.
Stir in 1 cup soup, rice, and seasonings.
Spoon meat mixture into peppers; arrange in 1 1/2 -quart casserole.
Bake at 375°F. for 25 minutes.
Top with remaining soup and cheese.
Bake until cheese melts.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2492 Calories from Fat 1517

% Daily Value*

Total Fat 169 g259.8%

Saturated Fat 48.2 g241.1%

Trans Fat 2 g

Cholesterol 320 mg106.7%

Sodium 1987.1 mg82.8%

Total Carbohydrates 133 g44.2%

Dietary Fiber 14.1 g56.4%

Sugars 42.8 g

Protein 123 g245.2%

Vitamin A 64.6% Vitamin C 836.1%

Calcium 9.5% Iron 56%

*Based on a 2000 Calorie diet

Beef & Cheese Stuffed Peppers Recipe