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Rice & Crumb Stuffed Peppers Recipe
|Ground meat||1⁄2 Pound (250 Gram, Of Your Choice)|
|Onion||1 , finely chopped|
|Cracker crumbs||125 Milliliter, crushed (1/2 Cup)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
|Quick cooking rice||60 Milliliter (1/4 Cup)|
|Water||60 Milliliter (1/4 Cup)|
|Savory||1⁄2 Teaspoon (2 Milliliter)|
|Tomato sauce||7 1⁄2 Ounce (1 Can / 213 Milliliter)|
|Garlic||1 Clove (5 gm), finely chopped|
Serving size: Complete recipe
Calories 1317 Calories from Fat 258
% Daily Value*
Total Fat 28 g43.2%
Saturated Fat 6.6 g32.8%
Trans Fat 0 g
Cholesterol 80 mg
Sodium 2115.3 mg88.1%
Total Carbohydrates 201 g66.9%
Dietary Fiber 25.2 g100.9%
Sugars 52 g
Protein 68 g136.5%
Vitamin A 69.7% Vitamin C 872.1%
Calcium 25.1% Iron 46.5%
*Based on a 2000 Calorie diet
€¢ If it is raw, separate it with a fork.
€¢ Microwave at HIGH 2 minutes.
€¢ Drain out clear fat. Crush meat with fork.
€¢ Omit this step when using cooked leftover meat.
€¢ Add the onion, crushed crackers, salt, pepper, quick cooking rice, water or consomme and savory. Mix well.
€¢ Clean green peppers ready to be stuffed as for Green Peppers Nature.
€¢ Cut each green pepper in half lengthwise, and place in buttered pie plate with small ends toward the middle of the plate. Stuff each half with meat mixture.
€¢ Mix together the tomato sauce and garlic and pour over the green peppers, dividing equally and making sure the filling of each half is covered with sauce.
€¢ Cover with waxed paper or plastic wrap. Microwave at MEDIUM-HIGH 20 minutes.