Stuffed Peppers for Two

Author: 
Reminisce Extra
  • medium green peppers
  • 1/2 Pound  ground beef
  • can (8 ounces) tomato sauce, divided
  • 1/4 Cup  uncooked instant rice
  • 3 Tablespoons  shredded cheddar cheese, divided
  • 1 Tablespoon  chopped onion
  • 1/2 Teaspoon  Worcestershire sauce
  • 1/2 Teaspoon  salt
  • 1/4 Teaspoon  pepper
  • egg, beaten
Find recipes for Stuffed Peppers for Two and other Course recipes. Get all the best recipes at . Recipe directions: Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside. In a bowl, combine beef, 1/4 cup of tomato sauce, rice, 2 tablespoons of cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 350° for 45-60 minutes or until meat is no longer pink and peppers are tender. Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted.

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Recipe Details

Preparation Time: 
20 minutes
Cooking Time: 
50 minutes
Total Time: 
1 hour 10 minutes
Serves: 
2

Nutrition

Calories per serving:

1,019 calories

Dietary restrictions:

High Fiber Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:

51%

Servings:

2
  • Fat 59g 90%
  • Carbs 64g 21%
  • Saturated 23g 116%
  • Fiber 8g 31%
  • Trans 3g
  • Sugars 15g
  • Monounsaturated 24g
  • Polyunsaturated 3g
  • Protein 59g 117%
  • Cholesterol 369mg 123%
  • Sodium 2,633mg 110%
  • Calcium 282mg 28%
  • Magnesium 127mg 32%
  • Potassium 1,871mg 53%
  • Iron 9mg 50%
  • Zinc 12mg 82%
  • Phosphorus 725mg 104%
  • Vitamin A 239µg 27%
  • Vitamin C 208mg 347%
  • Thiamin (B1) 0mg 24%
  • Riboflavin (B2) 1mg 53%
  • Niacin (B3) 14mg 69%
  • Vitamin B6 2mg 83%
  • Folic Acid (B9) 95µg 24%
  • Vitamin B12 5µg 91%
  • Vitamin D 1µg 0%
  • Vitamin E 5mg 26%
  • Vitamin K 30µg 37%
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