Rice & Beef Stuffed Peppers Recipe


Difficulty LevelEasyHealth IndexAverage
MethodInterest Group


 Green peppers6 Medium
 Instant rice1⁄2 Cup (8 tbs) (Cooked As Directed)
 Canned tomatoes1 Pound (1 Pound)
 Brown gravy mix1 Cup (16 tbs)
 Diced cooked beef2 Cup (32 tbs)
 Seasoned pepper To Taste, seasoned

Nutrition Facts

Serving size

Calories 517 Calories from Fat 66

% Daily Value*

Total Fat 7 g11.4%

Saturated Fat 2.9 g14.3%

Trans Fat 0 g

Cholesterol 49.7 mg

Sodium 2600.2 mg108.3%

Total Carbohydrates 80 g26.8%

Dietary Fiber 6.5 g26.1%

Sugars 5.4 g

Protein 33 g65.2%

Vitamin A 49.6% Vitamin C 318.9%

Calcium 7.2% Iron 15.4%

*Based on a 2000 Calorie diet


Remove tops, seeds and white membrane from peppers.
Boil in salted water 5 minutes.
To the cooked rice add tomatoes, and gravy mix.
Place peppers upright in an ovenproof serving dish.
Add meat to the rice mixture, and stuff the peppers with this mixture.
Sprinkle tops with seasoned pepper.
Bake 20 to 30 minutes at 350° F.
Leftover lamb, veal, pork, or turkey may be used in place of beef