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Porcupine Peppers

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Submitted by melck33

YIELD

4 servings

PREP

30 min

COOK

45 min

READY

1 hrs

Ingredients

1 453.6
1 1
CAN CAN TOMATOES
partially drained *
2 473
CUPS ML RICE, QUICK COOKING
uncooked *
¼ 1.3
TEASPOON ML PAPRIKA
¼ 1.3
TEASPOON ML CELERY SALT
½ 2.5
TEASPOON ML WORCESTERSHIRE SAUCE
4 4
LARGE LARGE GREEN BELL PEPPERS

Directions

Preheat oven to 350℉ (180℃).

Lightly coat a 9 x 9-inch glass baking dish with cooking spray, or use an uncoated, non-stick metal baking dish.

In a large mixing bowl, combine ground beef, diced tomatoes, rice, paprika, celery salt, and Worcestershire sauce.

Mix with a large spoon until well blended; set aside.

Cut peppers from top to bottom, into 4 or 5 large strips.

Place half of the peppers on the bottom of the baking dish.

Spoon half of the meat mixture, spreading evenly, over peppers.

Repeat with remaining peppers and meat mixture.

Cover and bake for 45 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 279g (9.8 oz)
Amount per Serving
Calories 264 42% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 244mg 10%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 11%
Sugars g
Protein 60g
Vitamin A 13% Vitamin C 220%
Calcium 3% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Carb
 

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