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Stuffed Sweet Peppers Recipe
|Lean ground lamb||1⁄2 Pound|
|Sweet red peppers||4|
|Cooked rice||1⁄2 Cup (8 tbs)|
|Minced onions||1⁄2 Cup (8 tbs)|
|Minced celery||1⁄4 Cup (4 tbs)|
|Finely diced carrots||1⁄2 Cup (8 tbs)|
|Oregano||1 1⁄2 Teaspoon|
|Minced fresh parsley||1 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1370 Calories from Fat 503
% Daily Value*
Total Fat 56 g86%
Saturated Fat 23.6 g117.8%
Trans Fat 0 g
Cholesterol 165.6 mg
Sodium 226.6 mg9.4%
Total Carbohydrates 150 g50.1%
Dietary Fiber 17.2 g68.9%
Sugars 25.2 g
Protein 47 g93.4%
Vitamin A 556.7% Vitamin C 1114.6%
Calcium 25.3% Iron 65.2%
*Based on a 2000 Calorie diet
Remove the lamb from the pan and drain on paper towels.
Cut tops from the peppers and remove the seeds and spines.
Combine the rice, onions, celery, carrots, oregano, thyme, and parsley with the lamb.
Fill the peppers with the mixture and place in a baking dish with the water.
Cover and bake at 350° for 40 minutes, then uncover and bake for 15 minutes more so the tops will brown nicely.