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Stuffed Bell Peppers Recipe
|Bell peppers||10 , washed and cored|
|Ground meat||1 Pound|
|Rice||1 Cup (16 tbs) (Uncooked)|
|Onion/Equivalent minced onion flakes||1 Medium, chopped fine|
|Garlic/Garlic powder||2 Clove (10 gm), minced|
|Canned tomato paste||6 Ounce (1 Can)|
|Sweet basil||1 Pinch|
|Pepper red||To Taste|
Calories 242 Calories from Fat 43
% Daily Value*
Total Fat 5 g7.5%
Saturated Fat 1.7 g8.5%
Trans Fat 0 g
Cholesterol 20 mg
Sodium 109.5 mg4.6%
Total Carbohydrates 35 g11.6%
Dietary Fiber 5 g20.1%
Sugars 8.3 g
Protein 16 g32.6%
Vitamin A 21.2% Vitamin C 263.5%
Calcium 6.5% Iron 16.5%
*Based on a 2000 Calorie diet
Add about 1/4 of the can of tomato paste.
Stuff peppers leaving about 1/2-inch space at the top.
Place in large saucepan.
Mix remaining tomato paste with enough water to come to 1/2-inch from top of bell pepper.
Add bay leaves, salt and pepper.
Bring to a boil, cover and cook on lowest heat for 1 1/2 hours.
Serves 8 to 10.
Yellow squash may be cooked by this same method.
Use the squash pulp in place of rice or half and half.