Rice & Beef Stuffed Green Peppers Recipe
Summary
Ingredients
| Green peppers | 4 Large | |
| Ground beef | 1 Pound | |
| Onion | 1 Medium, finely chopped | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Cooked rice | 1 1⁄2 Cup (24 tbs) | |
| Tomato soup | 1 Can (10 oz) |
Nutrition Facts
Serving size: Complete recipe
Calories 2036 Calories from Fat 1112
% Daily Value*
Total Fat 124 g190.4%
Saturated Fat 45.5 g227.3%
Trans Fat 0 g
Cholesterol 325.7 mg108.6%
Sodium 3308.1 mg137.8%
Total Carbohydrates 148 g49.4%
Dietary Fiber 17.7 g70.8%
Sugars 37.1 g
Protein 93 g186.8%
Vitamin A 71.2% Vitamin C 999.8%
Calcium 21.1% Iron 62.9%
*Based on a 2000 Calorie diet
Directions
Remove tops, seeds and membrane.
Set aside.
Crumble beef in a 1 1/2-quart glass casserole.
Add onion.
Microwave, uncovered, for about 5 minutes on high, stirring after 3 minutes to break up meat.
Microwave until meat loses its red color.
Stir in salt, pepper, rice, and half of the tomato soup.
Fill green peppers with mixture, mounding mixture on top.
Place in a shallow, 2-quart glass baking dish.
Top each pepper with a dribble of remaining tomato soup.
Cook, covered, for 8 to 10 minutes on high, or just until peppers are tender.
Chef
