Stuffed Garden Peppers
Ingredients
| Onion | 1 Medium , chopped for 1/2 cup | |
| Vegetable oil | 2 Tablespoon | |
| Diced cooked pork | 2 Cup (32 tbs) | |
| Packaged precooked rice | 3/4 Cup (12 tbs) | |
| Spaghetti sauce mix | 1 Ounce (1 Envelope) | |
| Salt | 1/2 Teaspoon | |
| Water | 1 1/2 Cup (24 tbs) | |
| Green peppers | 6 Medium | |
| Grated process american cheese | 4 Ounce (1 Cup) |
Directions
MAKING
1. In a large frying pan sauté onion in vegetable oil such that softened.
2. Stir in pork, rice, spaghetti-sauce mix, salt and water and heat to boil with cover.
3. Then remove from heat and let it stand for 15 minutes.
4. Prepare the peppers by halving them lengthwise, cutting out stems, seeds and membrane.
5. In a large saucepan parboil peppers in small amount of boiling salted water for 5 minutes and drain.
6. In a shallow baking dish arrange pepper halves in a single layer and fill with meat mixture.
7. Bake in moderate oven at 350° for 15 minutes and sprinkle over with grated cheese.
SERVING
8. Bake for about 10 minutes longer such that the cheese is melty and serve hot with optional garnish.
Recipe Summary
Nutrition Facts
Serving size
Calories 244Calories from Fat 116
% Daily Value*
Total Fat 13 g20%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol
Sodium 397 mg16.54%
Total Carbohydrates 20 g6.7%
Dietary Fiber 3 g12%
Sugars 6 g
Protein 13 g26%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
