stuff pepper

Name: stuff pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 packages groundbeef; 1 1/2 small onion; 1 1/2 head green pepper; 1 pinch salt and pepper; 1 cup red pepper; 1 dash parsely falkes; 1 dash basily; 1 dash chill power; 1/4 cup sugar; 1 dash seasoning salt; 2 can tomatos sauce; 1 dash red peppers seeds; 1 can milk

Eats Now Editorial Team · 412 kcal · General

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stuff pepper – a delicious recipe with groundbeef, onion, green pepper, salt, red pepper, basily. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 packages groundbeef
1 1/2 small onion
1 1/2 head green pepper
1 pinch salt and pepper
1 cup red pepper
1 dash parsely falkes
1 dash basily
1 dash chill power
1/4 cup sugar
1 dash seasoning salt
2 can tomatos sauce
1 dash red peppers seeds
1 can milk

1
preheat oven to 350
2
cook the ground beef with the onions
3
take the last 11ingredients and put it into a pot let it warm up for ten minutes
4
the take your big spoon and dip into the pot and put the stuff into the whole green pepper
5
cook for a half of an hour

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 packages groundbeef, 1 1/2 small onion, 1 1/2 head green pepper, 1 pinch salt and pepper, and more.

Yes, stuff pepper falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
412 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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