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Macaroni Stuffed Peppers Recipe
|Cooked elbow macaroni||3 Cup (48 tbs)|
|Commercial sour cream||1 Cup (16 tbs)|
|Prepared mustard||1 Tablespoon|
|Finely chopped onion||1 Tablespoon|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Shredded sharp cheddar cheese||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1749 Calories from Fat 813
% Daily Value*
Total Fat 92 g141.6%
Saturated Fat 49.1 g245.6%
Trans Fat 0 g
Cholesterol 431.1 mg
Sodium 2207.5 mg92%
Total Carbohydrates 173 g57.7%
Dietary Fiber 23.2 g93%
Sugars 33.5 g
Protein 70 g139.1%
Vitamin A 124.9% Vitamin C 1213.4%
Calcium 119.4% Iron 26.1%
*Based on a 2000 Calorie diet
Parboil in salted water for 5 minutes; drain.
Stuff peppers with half of macaroni.
Beat egg; add sour cream, mustard, salt, pepper, onion and celery and pour over half of macaroni.
Sprinkle with half of shredded cheese.
Add remaining macaroni to peppers, pour in remaining sour cream mixture and top with Cheddar cheese.
Bake at 350° for 30 minutes.