Stuffed Peppers Recipe

Name: Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: green peppers; 2 medium onions, chopped fine; 2 stalks celery, chopped; 1/2 or 1/3 chorizo link; 1 lb. hamburg; 1 to 1 1/2 c. rice; 1/4 lb. ground pork; salt and pepper; garlic; parsley flakes; 2 eggs; hard roll; 1 egg

Servings: persons

green peppers
2 medium onions, chopped fine
2 stalks celery, chopped
1/2 or 1/3 chorizo link
1 lb. hamburg
1 to 1 1/2 c. rice
1/4 lb. ground pork
salt and pepper
garlic
parsley flakes
2 eggs
hard roll
1 egg

1
Cook rice; cut out stem portion top of pepper (carefully); clean out inside, washing out seeds with water.
2
Pot boil peppers 5 minutes; place upside-down to rinse and drain.
3
Saute onions, celery and chorizo.
4
Add spices.
5
Brown hamburg.
6
In separate pan, brown pork.
7
Drain grease and original mixture. Put mixture in bowl.
8
Remove with spoon or fork, don't take grease.
9
Add 1 mashed hard-boiled egg and 1 raw beaten egg.
10
Add cooked rice.
11
When peppers cool stuff gently.
12
Bake in casserole (greased with margarine, add little water), uncovered, about 1 hour at 350u00b0. Can put pepper top back on like little hat.

481

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

You need 13 ingredients. The key ingredients include: green peppers, 2 medium onions, chopped fine, 2 stalks celery, chopped, 1/2 or 1/3 chorizo link, and more.

Yes, Stuffed 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.

Stuffed Peppers

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