Rice & Beef Stuffed Peppers
|Green peppers||6 Medium|
|Instant rice||1⁄2 Cup (8 tbs) (Cooked As Directed)|
|Canned tomatoes||1 Pound (1 Pound)|
|Brown gravy mix||1 Cup (16 tbs)|
|Diced cooked beef||2 Cup (32 tbs)|
|Seasoned pepper||To Taste, seasoned|
Remove tops, seeds and white membrane from peppers.
Boil in salted water 5 minutes.
To the cooked rice add tomatoes, and gravy mix.
Place peppers upright in an ovenproof serving dish.
Add meat to the rice mixture, and stuff the peppers with this mixture.
Sprinkle tops with seasoned pepper.
Bake 20 to 30 minutes at 350Â° F.
Leftover lamb, veal, pork, or turkey may be used in place of beef
Calories 517 Calories from Fat 66
% Daily Value*
Total Fat 7 g11.4%
Saturated Fat 2.9 g14.3%
Trans Fat 0 g
Cholesterol 49.7 mg16.6%
Sodium 2600.2 mg108.3%
Total Carbohydrates 80 g26.8%
Dietary Fiber 6.5 g26.1%
Sugars 5.4 g
Protein 33 g65.2%
Vitamin A 49.6% Vitamin C 318.9%
Calcium 7.2% Iron 15.4%
*Based on a 2000 Calorie diet