Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 green bell peppers
- 1 14-1/2- to 16-ounce can tomatoes, drained
- 1 pound lean ground beef
- 2 cups cooked rice
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1 teaspoon thyme leaves
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1 egg, slightly beaten
- 2 beef bouillon cubes
- 1 cup boiling water
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
Cut slice from stem of peppers. Remove seeds and membranes. Cook in boiling salted water 2 to 3 minutes. Drain.
Drain and chop tomatoes, reserving juice. Combine beef, rice, tomatoes, onion, salt, thyme, pepper, garlic powder and egg; mix well.
Stuff peppers with meat mixture. Place upright in buttered baking dish. Blend reserved tomato juice, bouillon cubes and water. Pour around peppers. Cover and bake at 350 degrees 45 minutes.