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    You are in: Home / Recipes / Easy Stuffed Bell Peppers Recipe
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    Easy Stuffed Bell Peppers

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Chef #665035's Note:

    Quick, easy, make with left overs. Modify your seasonings to your taste. Worchestirshire sauce can be substituted for the soy sauce. This was just an experiment that has become a regular on our dinner menu.

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    Ingredients:

    Serves: 6

    Yield:

    peppers

    Units: US | Metric

    Directions:

    1. 1
      Cut the tops of the poppers and remove the seeds and membrane.
    2. 2
      Precook the peppers in boiling salted water for about 1 minute and drain on paper towels. If you like firmer peppers, cool in icebath or omit precooking.
    3. 3
      Meanwhile, lightly brown onions, mushrooms, and add the ground beef. Stuffing will continue to cook with the rice.
    4. 4
      Season with salt and pepper.
    5. 5
      Drain grease.
    6. 6
      Add tomato sauce, uncooked rice, oragano, basil, and soy sauce.
    7. 7
      Cover and simmer until rice is tender; about 15-20 minutes.
    8. 8
      Stir in bread crumbs.Rice will continue to cook in oven.
    9. 9
      Stuff peppers and stand upright in baking dish.
    10. 10
      Top with 1 tablespoon of grated parmesan cheese on each stuffed pepper.
    11. 11
      Bake uncovered at 350 degrees for 40-45 minutes or until rice is fully cooked.
    12. 12
      Add bell pepper tops last 10 minutes of cooking to avoid burning the stuffing.

    Browse Our Top Peppers Recipes

    Ratings & Reviews:

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    Nutritional Facts for Easy Stuffed Bell Peppers

    Serving Size: 1 (300 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 266.1
     
    Calories from Fat 78
    29%
    Total Fat 8.7 g
    13%
    Saturated Fat 3.5 g
    17%
    Cholesterol 50.6 mg
    16%
    Sodium 543.2 mg
    22%
    Total Carbohydrate 27.5 g
    9%
    Dietary Fiber 3.6 g
    14%
    Sugars 6.6 g
    26%
    Protein 19.7 g
    39%

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