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Beef, Basil And Rice Stuffed Peppers Recipe
|Green sweet peppers||2 Large|
|Ground beef||8 Ounce|
|Onion||1 Small, chopped|
|Canned tomatoes||7 1⁄2 Ounce, cut up (1 Can)|
|Water||3⁄4 Cup (12 tbs)|
|Long grain rice||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||2 Teaspoon|
|Dried oregano/Oregano, crushed||1⁄2 Teaspoon, crushed|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs), divided|
Serving size: Complete recipe
Calories 1441 Calories from Fat 720
% Daily Value*
Total Fat 80 g123.6%
Saturated Fat 34.7 g173.3%
Trans Fat 0 g
Cholesterol 220.5 mg
Sodium 1414.4 mg58.9%
Total Carbohydrates 121 g40.3%
Dietary Fiber 13.4 g53.5%
Sugars 15 g
Protein 64 g128.9%
Vitamin A 76.2% Vitamin C 534.5%
Calcium 59.9% Iron 47.9%
*Based on a 2000 Calorie diet
Immerse peppers into boiling water for 3 minutes.
Invert onto paper towels to drain well.
In a large skillet cook meat and onion until meat is brown, stirring to break up pieces.
Drain off fat.
Stir in undrained tomatoes, water, uncooked rice, Worcestershire sauce, basil, salt, and pepper; bring to boiling.
Reduce heat, cover, and simmer for 15 to 18 minutes or until rice is tender.
Stir in 1/4 cup of the cheese.
Spoon as much of the meat mixture as you can into pepper halves.
Place in a 2-quart square baking dish.
Spoon any remaining meat mixture into dish.