Directions:
- Cut tops from green peppers; discard seeds and membranes.
- Chop enough of the tops to make 1/4 cup, set aside.
- Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
- Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
- Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and a dash of pepper.
- Bring to boiling, reduce heat. Cover and simmer about 20 minutes or till rice is tender.
- Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
- Bake, covered in a 350 degree oven for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.01 Kcal (1093 kJ) | ||
| Calories from fat | 144.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.06g | 25% | |
|---|---|---|---|
| Cholesterol | 66.71mg | 22% | |
| Sodium | 571.68mg | 24% | |
| Potassium | 562.25mg | 12% | |
| Total Carbs | 9.96g | 3% | |
| Sugars | 4.24g | 17% | |
| Dietary Fiber | 3.59g | 14% | |
| Protein | 20.91g | 42% | |
| Vitamin C | 132.9mg | 222% | |
| Iron | 1.7mg | 10% | |
| Calcium | 168.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 87.52 Kcal (366 kJ) | ||
| Calories from fat | 48.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.39g | 25% | |
|---|---|---|---|
| Cholesterol | 22.37mg | 22% | |
| Sodium | 191.69mg | 24% | |
| Potassium | 188.53mg | 12% | |
| Total Carbs | 3.34g | 3% | |
| Sugars | 1.42g | 17% | |
| Dietary Fiber | 1.21g | 14% | |
| Protein | 7.01g | 42% | |
| Vitamin C | 44.6mg | 222% | |
| Iron | 0.6mg | 10% | |
| Calcium | 56.5mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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