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Italian Beef Stuffed Peppers Recipe
|Bell peppers||4 Medium|
|Ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Crumbled mixed italian herbs||1 Teaspoon|
|Canned stewed tomatoes||16 Ounce|
|Canned tomato sauce||8 Ounce|
|Water||1⁄4 Cup (4 tbs)|
|Instant rice||1 Cup (16 tbs) (Quick Cooking)|
|Mozzarella cheese||2 Ounce, thinly sliced|
Serving size: Complete recipe
Calories 2545 Calories from Fat 1212
% Daily Value*
Total Fat 135 g207.8%
Saturated Fat 52 g260.1%
Trans Fat 0 g
Cholesterol 364.8 mg121.6%
Sodium 3926.4 mg163.6%
Total Carbohydrates 233 g77.8%
Dietary Fiber 24 g95.9%
Sugars 46 g
Protein 119 g237.9%
Vitamin A 87.3% Vitamin C 900.9%
Calcium 63.5% Iron 106%
*Based on a 2000 Calorie diet
Parboil 5 minutes; drain.
Saute beef and onion in large skillet until lightly browned; add a little oil if meat is very lean.
Add garlic powder, herbs, salt, pepper, tomatoes, 1/2 can tomato sauce, water, and rice; stir well.
Bring to boil; reduce heat to low.
Cook, covered, 15 minutes.
Place peppers in 2-quart casserole; stuff with meat mixture.
Spoon remaining meat mixture around peppers; top with remaining tomato sauce.
Cover; cook 30 minutes in preheated 350°F oven.
Uncover; top with cheese.
Cook 10 minutes.