Stuffed Pepper Cups Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Condensed beef broth10 1⁄2 Ounce (1 Can)
 Canned water120 Milliliter (1 Soup Can)
 Regular rice1 Cup (16 tbs)
 Salt1⁄2 Teaspoon
 Green peppers6 Large
 Finely chopped onion1⁄2 Cup (8 tbs)
 Chopped celery1⁄4 Cup (4 tbs)
 Butter/Margarine2 Tablespoon
 Chopped cooked ham1 1⁄2 Cup (24 tbs), cooked fully
 Soft bread crumbs3⁄4 Cup (12 tbs)
 Butter/Margarine1 Tablespoon, melted

Nutrition Facts

Serving size: Complete recipe

Calories 1590 Calories from Fat 449

% Daily Value*

Total Fat 51 g78.5%

Saturated Fat 28.5 g142.3%

Trans Fat 0 g

Cholesterol 158.1 mg

Sodium 5611.8 mg233.8%

Total Carbohydrates 227 g75.5%

Dietary Fiber 23.4 g93.7%

Sugars 34.6 g

Protein 64 g128.3%

Vitamin A 105.1% Vitamin C 1458.8%

Calcium 25.3% Iron 37%

*Based on a 2000 Calorie diet

Directions

In saucepan bring first 4 ingredients to boiling; stir.
Cover; cook slowly till rice is done15 to 20 minutes.
Cut tops from peppers;discard seeds and membranes.
Chop tops; set aside.
Cook peppers in boiling salted water for 5 minutes; drain.
Arrange.in a 12 x7 1/2 x 2 inch baking dish.
Cook onion, celery, and chopped pepper in the 2 tablespoons butter; stir in ham:Toss with rice; spoon into peppers.
Mix crumbs and the melted butter; sprinkle atop peppers.
Bake, uncovered, at 350° for 20 to 25 minutes
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