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Stuffed Bell Peppers

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Ingredients
  Bell peppers 10 , washed and cored
  Ground meat 1 Pound
  Rice 1 Cup (16 tbs) (Uncooked)
  Onion/Equivalent minced onion flakes 1 Medium, chopped fine
  Garlic/Garlic powder 2 Clove (10 gm), minced
  Cumin 2 Teaspoon
  Canned tomato paste 6 Ounce (1 Can)
  Bay leaves 2
  Sweet basil 1 Pinch
  Pepper red To Taste
  Salt To Taste
Directions

Mix meat, rice, onion, garlic, basil, cumin, salt and pepper.
Add about 1/4 of the can of tomato paste.
Mix well.
Stuff peppers leaving about 1/2-inch space at the top.
Place in large saucepan.
Mix remaining tomato paste with enough water to come to 1/2-inch from top of bell pepper.
Add bay leaves, salt and pepper.
Bring to a boil, cover and cook on lowest heat for 1 1/2 hours.
Serves 8 to 10.
Yellow squash may be cooked by this same method.
Use the squash pulp in place of rice or half and half.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Pepper
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes
Servings: 
8

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 242 Calories from Fat 43

% Daily Value*

Total Fat 5 g7.5%

Saturated Fat 1.7 g8.5%

Trans Fat 0 g

Cholesterol 20 mg6.7%

Sodium 109.5 mg4.6%

Total Carbohydrates 35 g11.6%

Dietary Fiber 5 g20.1%

Sugars 8.3 g

Protein 16 g32.6%

Vitamin A 21.2% Vitamin C 263.5%

Calcium 6.5% Iron 16.5%

*Based on a 2000 Calorie diet

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Stuffed Bell Peppers Recipe