Rice Stuffed Peppers Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Green peppers4 Large, stems and seeds removed
 Onion1 Medium, minced
 Cooked rice2 Cup (32 tbs)
 Ground ham sausage/Cooked pork sausage1⁄2 Pound
 Cayenne pepper1⁄2 Teaspoon
 Shredded cheddar cheese1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1413 Calories from Fat 435

% Daily Value*

Total Fat 49 g75.2%

Saturated Fat 29.1 g145.3%

Trans Fat 0 g

Cholesterol 241.1 mg

Sodium 917 mg38.2%

Total Carbohydrates 156 g52.1%

Dietary Fiber 17.5 g69.9%

Sugars 26.3 g

Protein 89 g178.4%

Vitamin A 106.5% Vitamin C 1001.5%

Calcium 98.1% Iron 62.4%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 350° F.
Parboil peppers in boiling water 5 minutes and drain.
In a medium bowl, thoroughly mix onion, rice, ham, cayenne if desired, and 1/2 cup cheese.
Stuff pepper shells generously with rice mixture and top with additional cheese.
Bake at 350° F for 40 minutes, or until cheese is melted and browned.
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