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Beef & Rice Stuffed Vegetables

Greek.Cookery's picture
  Onions 2 , chopped
  Water 3 1⁄4 Cup (52 tbs)
  Butter 5 Tablespoon
  Raw rice 1⁄2 Cup (8 tbs)
  Ground beef 1 1⁄2 Pound
  Green peppers To Taste
  Tomatoes 5
  Parsley 1 Tablespoon, chopped
  Mint 1 Tablespoon, chopped
  Potatoes 2 , sliced
  Tomato paste 3 Tablespoon
  Salt To Taste
  Pepper To Taste

Saute onions in 3 tablespoons of the butter.
Add beef and brown well.
Season with salt and pepper and parsley and mint.
Combine 1 tablespoon of the tomato paste with 1 1/4 cups of the water.
Add rice and mix.
Bring to a boil and cook until liquid is absorbed by rice.
Mix rice with meat mixture.
Cut thin slice from top of peppers and tomatoes, scoop out insides, and arrange vegetables in baking pan.
Stuff with meat and rice mixture and cap with tops of vegetables.
Dilute remaining tomato paste in remaining water and add to pan.
Sliced potatoes may be placed between vegetables if desired.
Dot with remaining butter.
Bake in a 350 degree oven for about 1 hour or until vegetables are done, basting occasionally with the pan sauce.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3493 Calories from Fat 2179

% Daily Value*

Total Fat 244 g375%

Saturated Fat 105.2 g525.8%

Trans Fat 0 g

Cholesterol 641.3 mg213.8%

Sodium 1008.4 mg42%

Total Carbohydrates 209 g69.5%

Dietary Fiber 24.4 g97.7%

Sugars 36.6 g

Protein 140 g280.5%

Vitamin A 192% Vitamin C 354.3%

Calcium 27.3% Iron 84.2%

*Based on a 2000 Calorie diet

Beef & Rice Stuffed Vegetables Recipe