Beef Stuffed Green Peppers Recipe
Ingredients
| Lean ground beef | 1 Pound | |
| Onion | 1 Medium, finely chopped | |
| Minced celery | 2 Tablespoon | |
| Garlic | 1 Clove (5 gm), minced | |
| Cooked rice | 1⁄2 Cup (8 tbs) | |
| Egg | 1 | |
| Tomato sauce | 1 Cup (16 tbs), divided | |
| Minced parsley | 3 Tablespoon | |
| Worcestershire sauce | 1 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Green peppers | 4 Large, tops and seeds removed |
Nutrition Facts
Serving size
Calories 318 Calories from Fat 97
% Daily Value*
Total Fat 11 g16.7%
Saturated Fat 4.1 g20.3%
Trans Fat 0 g
Cholesterol 117.9 mg39.3%
Sodium 395.8 mg16.5%
Total Carbohydrates 27 g9%
Dietary Fiber 5.4 g21.7%
Sugars 10.4 g
Protein 28 g56.9%
Vitamin A 40.6% Vitamin C 287.5%
Calcium 7% Iron 26%
*Based on a 2000 Calorie diet
Directions
Cook on HI, 5 to 6 minutes, stirring once to break up beef.
Stir in rice, egg, 3/4 cup of the tomato sauce, parsley, Worcestershire, salt, and pepper.
Fill green peppers with beef mixture, mounding top.
Arrange peppers in a ring in round or oval microproof baking dish just large enough to hold peppers upright.
Cover with casserole lid and cook on 70, 17 minutes.
Spread 1 tablespoon of the remaining tomato sauce on top of each pepper.
Serve with crusty garlic bread, if desired.
Chef
