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Swiss Stuffed Green Peppers Recipe
|Long grain rice||1 Cup (16 tbs)|
|Green peppers||6 Medium|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Shredded swiss cheese||1 1⁄2 Cup (24 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Chopped canned pimiento||2 Tablespoon|
Calories 282 Calories from Fat 90
% Daily Value*
Total Fat 10 g15.8%
Saturated Fat 5.8 g29.1%
Trans Fat 0 g
Cholesterol 63.6 mg
Sodium 117.4 mg4.9%
Total Carbohydrates 35 g11.7%
Dietary Fiber 2.9 g11.5%
Sugars 5.4 g
Protein 13 g25.7%
Vitamin A 19.3% Vitamin C 209.7%
Calcium 25.3% Iron 6%
*Based on a 2000 Calorie diet
Cut off tops of peppers; remove seeds and membrane.
Precook pepper shells in boiling salted water 5 minutes; drain.
Sprinkle pepper cavities with salt.
Cook bacon till crisp; drain and crumble, reserving 2 tablespoons drippings in skillet.
Cook onion in reserved drippings till tender.
Combine remaining ingredients, rice, onion, and 3 tablespoons of the crumbled bacon.
Spoon mixture into peppers.
Sprinkle with remaining bacon.
Place peppers in shallow baking dish.
Bake at 350° for 25 minutes.