Stuffed Green Peppers Recipe
Ingredients
| Green peppers | 6 | |
| Onions | 2 Small | |
| Garlic | 1 Clove (5 gm) | |
| Olive oil/Butter / margarine | 1 Tablespoon | |
| Ground round steak | 1 Pound | |
| Canned tomato soup | 10 Ounce | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Rosemary | 1 Pinch | |
| Cayenne | 1 Pinch | |
| Chopped parsley/1 /4 teaspoon dried parsley | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 211 Calories from Fat 82
% Daily Value*
Total Fat 9 g14.1%
Saturated Fat 3 g14.8%
Trans Fat 0 g
Cholesterol 30.7 mg10.2%
Sodium 505.1 mg21%
Total Carbohydrates 14 g4.8%
Dietary Fiber 3.7 g14.7%
Sugars 7.3 g
Protein 18 g36.5%
Vitamin A 18.1% Vitamin C 217.2%
Calcium 4.7% Iron 9.6%
*Based on a 2000 Calorie diet
Directions
Parboil peppers 5 minutes in boiling salted water to cover.
Reserve liquid.
Fry onions and garlic in olive oil until golden brown.
Add meat, and fry, stirring constantly, until thoroughly browned.
Add 1/2 can of soup with seasonings to mixture, and blend well; pile mixture loosely into pepper cups.
Set in shallow baking dish.
Dilute remaining soup with a little less than 1 soup can of water in which peppers were parboiled, and pour around stuffed peppers in dish.
Bake at 375°F. 30-40 minutes.
Sprinkle tops of peppers with chopped parsley.
Chef
