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Stuffed Bell Pepper With Biscuit Bonnet Recipe
|Biscuits||1 Can (10 oz) (10 Count)|
|Ground chuck||1 Pound|
|Green bell peppers||10 Large|
|Beef broth||2 Cup (32 tbs)|
|Finely chopped celery||2 Cup (32 tbs)|
|Finely chopped onion||2 Cup (32 tbs)|
|Long grain minute rice||2 Cup (32 tbs)|
|Day old bread slices||6|
Serving size: Complete recipe
Calories 5061 Calories from Fat 1222
% Daily Value*
Total Fat 137 g210%
Saturated Fat 48.8 g243.8%
Trans Fat 0 g
Cholesterol 320 mg
Sodium 4360.1 mg181.7%
Total Carbohydrates 791 g263.8%
Dietary Fiber 43.9 g175.7%
Sugars 124.8 g
Protein 165 g329.7%
Vitamin A 154.9% Vitamin C 2464.1%
Calcium 53.9% Iron 162.5%
*Based on a 2000 Calorie diet
Brown off ground chuck; pre cook rice.
Break up bread and wet down with beef broth.
Mix well in large bowl.
Cut off stem ends of peppers and clean out insides.
Pack full of stuffing.
Place peppers in 10 x 12 inch casserole dish.
Stick 4 toothpicks in circle on top of peppers.
Open biscuits and place one over toothpicks to hold it in place.
Bake in 320° oven until peppers wilt and biscuits are brown.