Beef & Pimiento Stuffed Green Peppers Recipe

Summary

Preparation Time20 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Green peppers6
 Lean ground beef1⁄2 Pound
 Finely chopped onion1⁄4 Cup (4 tbs)
 Chopped pimiento1 Tablespoon
 Salt1 Teaspoon
 Canned whole kernel corn12 Ounce, drained (1 Can)
 Worcestershire sauce1 Tablespoon
 Prepared mustard1 Teaspoon
 Condensed cream of tomato soup10 3⁄4 Ounce (1 Can)

Nutrition Facts

Serving size

Calories 193 Calories from Fat 64

% Daily Value*

Total Fat 7 g11%

Saturated Fat 1.7 g8.3%

Trans Fat 0 g

Cholesterol 21.7 mg

Sodium 709.9 mg29.6%

Total Carbohydrates 22 g7.4%

Dietary Fiber 4.6 g18.2%

Sugars 13.4 g

Protein 11 g21.5%

Vitamin A 12.5% Vitamin C 205.9%

Calcium 2% Iron 7.7%

*Based on a 2000 Calorie diet

Directions

Cut a slice off top of each pepper.
Remove core, seeds, and white membrane.
In small bowl, combine beef, onion, pimiento, salt, and corn.
Spoon into peppers.
Stand peppers up in slow-cooking pot.
Add Worcestershire sauce and mustard to soup.
Pour over peppers.
Cover pot; cook on low 8 to 10 hours.
Makes 5 to 6 servings.
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