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    You are in: Home / Recipes / My Mom's Stuffed Bell Peppers Recipe
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    My Mom's Stuffed Bell Peppers

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Phil Smith's Note:

    This is my Mom's recipe. It's an easy dish to make. You can also cook this in the oven using a casserole dish at 400° covered for around 35-40 minutes, or you could cook in a Nesco style oven roster. You could also spice it up by using cayenne or crush red pepper flakes

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut tops off of peppers and remove seeds; set aside.
    2. 2
      In a large bowl mix chopped meat, egg, salt and pepper, then add the cooked rice.
    3. 3
      Add 1 can tomato soup to chopped meat mixture.
    4. 4
      Stuff all peppers with chopped meat mixture.
    5. 5
      Place stuffed peppers up side up into the Dutch oven.
    6. 6
      Place the rest of the tomato soup in the Dutch oven (you do not want to cover peppers – just enough to go a little above half way up the peppers).
    7. 7
      Cook at high until boiling.
    8. 8
      Simmer for around 1 hour or until meat is cooked through (basting occasionally).
    9. 9
      Serve over rice.
    10. 10
      Enjoy.

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    Nutritional Facts for My Mom's Stuffed Bell Peppers

    Serving Size: 1 (875 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 514.9
     
    Calories from Fat 46
    53%
    Total Fat 5.1 g
    7%
    Saturated Fat 1.8 g
    9%
    Cholesterol 70.5 mg
    23%
    Sodium 2270.0 mg
    94%
    Total Carbohydrate 109.8 g
    36%
    Dietary Fiber 11.8 g
    47%
    Sugars 46.8 g
    187%
    Protein 14.8 g
    29%

    The following items or measurements are not included:

    meat

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