Stuffed Peppers Recipe
Summary
Ingredients
| Green peppers | 3 Medium, cut in half | |
| Onion | 1⁄4 Cup (4 tbs), chopped | |
| Ground beef | 3⁄4 Pound | |
| Tomato sauce | 1 Can (10 oz) | |
| Water | 1⁄4 Cup (4 tbs) | |
| Cooked rice | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄8 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1545 Calories from Fat 870
% Daily Value*
Total Fat 97 g148.8%
Saturated Fat 35 g175%
Trans Fat 0 g
Cholesterol 451.5 mg150.5%
Sodium 2299.7 mg95.8%
Total Carbohydrates 100 g33.3%
Dietary Fiber 13.1 g52.5%
Sugars 27.7 g
Protein 75 g150.9%
Vitamin A 68.4% Vitamin C 669.9%
Calcium 12.7% Iron 57.4%
*Based on a 2000 Calorie diet
Directions
2. Combine onion and beef in an 8-inch round glass cake dish. Cover with waxed paper. Cook in microwave oven 4 minutes at HIGH, or until meat is no longer pink; stir several times.
3. Mix tomato sauce with water.
4. Combine onion-beef mixture with cooked rice, half of tomato mixture, egg, salt and pepper. Stuff pepper halves and place in a 2-quart glass baking dish. Pour remaining sauce over top. Cover with waxed paper. Cook in microwave oven 12 to 14 minutes at BAKE, or until thoroughly heated; rotate dish one-half turn after 5 minutes.
Chef
