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Stuffed Peppers Recipe
|Green peppers||6 Large, tops and seeds removed|
|Salt||1 1⁄2 Teaspoon (7 Milliliter)|
|Boneless beef chuck||1 Pound, cut in 1-inch, 2.5 centimeter pieces (454 Gram)|
|Onion||1 Small, quartered|
|Uncooked quick cooking rice||125 Milliliter (1/2 Cup)|
|Tomato sauce||125 Milliliter (1/2 Cup)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
Serving size: Complete recipe
Calories 1922 Calories from Fat 825
% Daily Value*
Total Fat 92 g140.9%
Saturated Fat 35.3 g176.7%
Trans Fat 0 g
Cholesterol 309.7 mg
Sodium 4411.7 mg183.8%
Total Carbohydrates 167 g55.6%
Dietary Fiber 28.2 g113%
Sugars 37.7 g
Protein 111 g222.2%
Vitamin A 93.3% Vitamin C 1489.8%
Calcium 29.2% Iron 69.4%
*Based on a 2000 Calorie diet
Cover tightly and boil for 5 minutes.
Drain, rinse with cold water, and put upside down on paper towels.
Assemble Food Grinder with Fine Disc.
Grind meat and onion into large bowl.
Add remaining ingredients except bacon; mix well.
Fill peppers with meat mixture and top each with a folded bacon slice.
Set in 8x8x2-inch (20x20x5 cm) baking dish.
Bake at 350°F (180°C) for 45 minutes.