You are here

Stuffed Peppers

Holidaycooking's picture
  Green peppers 6 Large, tops and seeds removed
  Salt 1 1⁄2 Teaspoon (7 Milliliter)
  Boneless beef chuck 1 Pound, cut in 1-inch, 2.5 centimeter pieces (454 Gram)
  Onion 1 Small, quartered
  Uncooked quick cooking rice 125 Milliliter (1/2 Cup)
  Tomato sauce 125 Milliliter (1/2 Cup)
  Salt 1⁄2 Teaspoon (2 Milliliter)
  Pepper 1⁄4 Teaspoon (1 Milliliter)
  Bacon slices 6

Put prepared green peppers into a large saucepan of boiling water with 1 1/2 teaspoons (7 ml) salt.
Cover tightly and boil for 5 minutes.
Drain, rinse with cold water, and put upside down on paper towels.
Assemble Food Grinder with Fine Disc.
Grind meat and onion into large bowl.
Add remaining ingredients except bacon; mix well.
Fill peppers with meat mixture and top each with a folded bacon slice.
Set in 8x8x2-inch (20x20x5 cm) baking dish.
Bake at 350°F (180°C) for 45 minutes.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1922 Calories from Fat 825

% Daily Value*

Total Fat 92 g140.9%

Saturated Fat 35.3 g176.7%

Trans Fat 0 g

Cholesterol 309.7 mg103.2%

Sodium 4411.7 mg183.8%

Total Carbohydrates 167 g55.6%

Dietary Fiber 28.2 g113%

Sugars 37.7 g

Protein 111 g222.2%

Vitamin A 93.3% Vitamin C 1489.8%

Calcium 29.2% Iron 69.4%

*Based on a 2000 Calorie diet

Stuffed Peppers Recipe