Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 5 medium green bell peppers | ||
| 1 lbs. uncooked ground beef | ||
| ⅓ c. chopped onion | ||
| ½ tsp. salt | ||
| 1 (14.5 oz) can Hy-Vee Italian-style diced tomatoes | ||
| ½ c. uncooked Hy-Vee instant rice | ||
| ½ c. water | ||
| 1 c. Hy-Vee shredded sharp cheddar cheese | ||
| ½ c. Hy-Vee medium salsa |
Directions
- Cut off tops of green peppers. Remove seeds and membraine. Scallop edges.
- Precook peppers in boiling salted water for 5 minutes. Drain.
- Brown meat with onion. Drain. Add salt, tomatoes, rice and 1/2 cup water. Cover and simmer 15 minutes.
- Stir in cheese.
- Stuff peppers two-thirds full. Arrange peppers in crock pot. Pour salsa over top of peppers. Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 hours.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 80mg
- Sodium: 810mg
- Total Carbohydrates: 21g
- Protein: 26g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 100%
0%
Iron 20%
0%
Calcium 20%