Serves: 4
Total Calories: 365
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 Stuffed Green Peppers recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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