Stuffed Peppers Recipe

Name: Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium green peppers, cored; 1 c. long grain rice; 1 c. condensed beef broth; 1 1/3 c. water; 1/2 tsp. salt; 1/2 c. finely chopped onion; 1/4 c. chopped celery; 2 Tbsp. butter; 1 1/2 c. diced cooked ham; 1 c. bread crumbs; 1 tsp. margarine, melted

Servings: persons

6 medium green peppers, cored
1 c. long grain rice
1 c. condensed beef broth
1 1/3 c. water
1/2 tsp. salt
1/2 c. finely chopped onion
1/4 c. chopped celery
2 Tbsp. butter
1 1/2 c. diced cooked ham
1 c. bread crumbs
1 tsp. margarine, melted

1
Cook cored peppers in boiling water 5 minutes; drain.
2
Combine rice, beef broth, water and salt.
3
Heat to boiling.
4
Cover and cook 15 minutes. Cook onion, small piece of green pepper and celery in butter until tender, not browned.
5
Stir in ham. Add to rice mixture (well).
6
Spoon into peppers.
7
Combine bread crumbs and melted butter.
8
Sprinkle over tops of peppers.
9
Place in baking dish and bake at 350u00b0 for 20 to 25 minutes.

468

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 11 ingredients. The key ingredients include: 6 medium green peppers, cored, 1 c. long grain rice, 1 c. condensed beef broth, 1 1/3 c. water, and more.

Yes, Stuffed Peppers falls under the Soups & Stews 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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