Stuffed Green Peppers – a delicious recipe with green peppers, water, lean ground beef, onion, rice, tomato sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Remove tops from peppers; discard seeds and membranes. Rinse in cold water. Stand upright in 2 quart microproof casserole. Add water. Cover and place in oven. Cook on high, (100%) 2 minutes. Pause; remove from oven. Drain water from peppers; set aside. Crumble beef into 1 1/2 quart microproof bowl. Add onion; place in oven. Cook on high, (100%) 3 minutes. Pause; stir; cook on high, (100%) 2 minutes. Pause; remove from oven, drain. Stir in rice, 1/2 cup tomato sauce, parsley, garlic, salt, and pepper. Fill peppers with beef mixture, mounding on top. Return filled peppers to casserole. Top with remaining tomato sauce. Cover and place in oven. Cook on high, (100%) 11 minutes. Makes 4 servings.
672
kcal
Calories
24
g
Fat
83
g
Carbs
28
g
Protein
FatCarbsProtein
* 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 10 ingredients. The key ingredients include: 4 large green peppers, 1/4 c. water, 1 lb. lean ground beef, 1 medium onion, finely chopped, and more.
Yes, Stuffed Green Peppers falls under the Meat & Poultry 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.
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