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Beef In Pepper Cups Recipe
|Green peppers||6 Medium|
|Ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned tomatoes||16 Ounce, cut (1 Can)|
|Regular rice||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Shredded sharp american cheese||4 Ounce|
Serving size: Complete recipe
Calories 2492 Calories from Fat 1431
% Daily Value*
Total Fat 159 g245.1%
Saturated Fat 67.3 g336.3%
Trans Fat 0 g
Cholesterol 426.6 mg
Sodium 2492 mg103.8%
Total Carbohydrates 160 g53.5%
Dietary Fiber 27.3 g109.4%
Sugars 26.3 g
Protein 124 g248.3%
Vitamin A 166.7% Vitamin C 1289.3%
Calcium 100% Iron 83%
*Based on a 2000 Calorie diet
Cook whole green peppers in boiling salted water for 3 to 5 minutes; invert to drain.
Sprinkle insides of peppers lightly with salt.
In skillet cook beef, onion, and the 1/4 cup chopped green pepper till meat is brown and vegetables are tender.
Drain off excess fat.
Season with the 3/4 Teaspoon salt and pepper.
Add tomatoes, uncooked rice, water, Worcestershire, and chili powder.
Cover and simmer till rice is tender, 15 to 20 minutes.
Stir in half the cheese.
Stuff peppers with meat mixture.
Bake in 12x7 1/2 x2-inch baking dish at 350° for 25 to 30 minutes.
Sprinkle with remaining cheese; return to oven till cheese melts, 2 to 3 minutes longer