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Stuffed Green Peppers |
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Serves: 4 Print this RecipePrep Time: 35 minutes (ready in 1 hour 15 minutes) - Yield: 4 servings 1/3 cup uncooked regular long-grain white rice 2/3 cup water 4 large green bell peppers 1 pound ground beef 1/4 cup chopped celery 2 tablespoons chopped onions 1/2 teaspoon salt Dash pepper 1/4 cup ketchup 1 medium tomato, chopped 1 (8-ounce) can tomato sauce 1 teaspoon sugar 1/4 teaspoon dried basil leaves 1 ounce (1/4 cup) shredded cheddar cheese 1. Cook rice in water as directed on package. 2. Meanwhile, heat oven to 350°F. Cut tops from bell peppers; remove membrane and seeds. In large saucepan, bring enough water to cover peppers to a boil. Add peppers; cook over medium heat for 5 minutes. Drain; set peppers aside. 3. In large skillet, combine ground beef, celery and onion; cook 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. 4. Add cooked rice, salt, pepper, ketchup and tomato; mix well. Spoon mixture into peppers. Place peppers in ungreased shallow baking pan. 5. In small bowl, combine tomato sauce, sugar and basil; mix well. Spoon half of sauce over peppers. 6. Bake at 350°F. for 30 to 40 minutes or until peppers are tender, spooning remaining sauce over peppers and sprinkling with cheese during last 5 minutes of baking. Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 380 * Calories from Fat: 170 * % Daily Value: Total Fat: 19 g 29% * Saturated Fat: 8 g 40% * Cholesterol: 75 mg 25% * Sodium: 910 mg 38% * Total Carbohydrate: 29 g 10% * Dietary Fiber: 4 g 16% * Sugars: 9 g * Protein: 23 g * Vitamin A: 35% * Vitamin C: 130% * Calcium: 10% * Iron: 20% * Dietary Exchanges: 1 1/2 Starch, 1 Vegetable, 2 1/2 Medium-Fat Meat, 1 Fat or 1 1/2 Carbohydrate, 1 Vegetable, 2 1/2 Medium-Fat Meat, 1 Fat Variation Stuffed Cabbage Leaves: Heat oven to 350°F. In large saucepan, cook 12 large cabbage leaves in boiling water for 5 minutes. Drain; set aside. Prepare beef mixture as directed above, adding 1 egg with rice. Divide mixture onto cabbage leaves. Fold edges of each leaf in; roll filling inside. Secure with toothpicks. Place rolls in ungreased 13 3 9-inch (2-quart) baking dish. In small bowl, combine tomato sauce, sugar and basil; mix well. Spoon over cabbage rolls. Cover with foil. Bake at 350°F. for 40 to 50 minutes or until thoroughly heated. Remove foil; sprinkle with 4 oz. (1 cup) shredded Cheddar cheese. Return to oven; bake until cheese is melted. Yield: 6 servings This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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