RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1040
| View Recipe |
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| Recipe Name: |
Stuffed Sweet Bell Peppers |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.04
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
I've always used thin slices of cheese on top so the meat doesn't get crusty.
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Ingredients:
2 Tablespoons worcestershire sauce
1 to taste salt and pepper
1 Tablespoon oil, olive
0.33 Cup wine, dry red
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Directions:
Cut off tops of peppers, chop and reserve. Remove seeds and membrane from the peppers. Brown meat in oil, remove and drain. Saute onions, chopped green pepper and mushrooms until soft. Add tomato sauce, tomato paste, water, wine, Worcestershire, rice, salt, and pepper. Cover and simmer until rice is tender, about 20 minutes.
Add ½ the cheese. Cut peppers in half, lengthwise and place on bottom of casserole. Pour meat/rice mixture over peppers. Cover with remaining grated cheddar. Bake uncovered at 350 degrees for 25 minutes, or until bubbly and cheese is golden. |
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| Nutrition per Serving: |
| Calories: |
1100 |
Total Carbs: |
44.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
220.0 |
Fat: |
181.4 |
Protein: |
59.37 |
| Fiber: |
4.01 |
Sodium: |
388.90 |
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