Stuffed Green Peppers Recipe


Health IndexAverageServings6
MethodMain Ingredient


 Green peppers6 Large
 Water5 Cup (80 tbs)
 Salt1 Teaspoon
 Ground beef1 Pound
 Chopped onion2 Tablespoon
 Garlic salt1⁄8 Teaspoon
 Cooked rice1 Cup (16 tbs)
 Tomato sauce1 1⁄2 Can (15 oz)

Nutrition Facts

Serving size

Calories 332 Calories from Fat 184

% Daily Value*

Total Fat 21 g31.6%

Saturated Fat 7.5 g37.4%

Trans Fat 0 g

Cholesterol 53.3 mg

Sodium 422.1 mg17.6%

Total Carbohydrates 23 g7.8%

Dietary Fiber 4.3 g17.2%

Sugars 8.2 g

Protein 16 g31.8%

Vitamin A 20.9% Vitamin C 257.3%

Calcium 3% Iron 12.6%

*Based on a 2000 Calorie diet


Cut thin slice from stem end of each pepper.
Remove seeds and membranes.
Heat water and 1 teaspoon salt until water boils.
Cook peppers in boiling water 5 minutes; drain.
Cook and stir meat and onion in medium skillet until onion is tender.
Spoon off fat.
Stir in salt, garlic salt, rice and 1 cup of the tomato sauce; heat until hot.
Heat oven to 350°.
Lightly stuff each pepper with 1/2 cup meat mixture.
Stand peppers upright in ungreased baking dish, 8x8x2 inches.
Reserve 1/3 cup tomato sauce; pour remaining sauce on peppers.
(To serve immediately, see below.) Cover tightly; bake 30 minutes.
Refrigerate peppers and reserved tomato sauce.
45 minutes before serving, heat oven to 350°.
Pour reserved tomato sauce on peppers.
Bake uncovered 35 minutes.