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Rice Stuffed Peppers Recipe
|Green peppers||4 Medium|
|Cooked rice||1 Cup (16 tbs)|
|Canned stewed tomatoes||14 1⁄2 Ounce, drained (1 Can)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Dry onion soup mix||2 1⁄2 Tablespoon|
|Shredded cheddar cheese||2 Ounce|
Serving size: Complete recipe
Calories 1190 Calories from Fat 582
% Daily Value*
Total Fat 66 g101.8%
Saturated Fat 41.6 g208.2%
Trans Fat 0 g
Cholesterol 181.7 mg
Sodium 4308.7 mg179.5%
Total Carbohydrates 128 g42.6%
Dietary Fiber 17.3 g69.3%
Sugars 30.6 g
Protein 28 g57%
Vitamin A 103% Vitamin C 860.3%
Calcium 67.7% Iron 58.9%
*Based on a 2000 Calorie diet
Cook peppers 5 minutes in boiling water to cover; drain and set aside.
Combine rice and next 3 ingredients; stir well.
Fill peppers with rice mixture; place in a 1 quart baking dish.
Pour hot water to depth of 1/2 inch into dish.
Bake at 350° for 25 minutes.
Sprinkle cheese over peppers; bake an additional 5 minutes.