Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Pumpkin | 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
- 8 choice of bell peppers
- 1 cup (250 ml) grated sharp cheddar cheese
- 1 lb (500 g) ground veal
- 1½ cups (375 ml) cooked pumpkin pulp
- 2 tbsp (30 ml) chopped parsley
- 1 cup (250 ml) cooked brown rice, cooked al dente
- 4 tbsp (50 ml) white wine
- 2 tbsp (30 ml) chopped fresh chives
- 2 eggs, beaten
- salt and pepper
- vegetable broth
Directions
Preheat oven to 375°F (190°C).
Slice top off of each bell pepper.
Trim peppers and set aside.
In large bowl, combine sharp cheddar cheese with remaining ingredients, except broth.
Season to taste with salt and pepper.
Stuff each pepper with meat mixture.
Place stuffed peppers in baking dish and pour in broth to come ½-inch (1 cm) up side.
Bake for 35 minutes or until meat is well done.
Remove from oven and let stand for 5 minutes.
Serve 1 to 2 stuffed peppers per person.
Serve with steamed broccoli and cucumber salad with creamy fennel dressing.
Category:Cathy's Recipes
Category:Bell pepper Recipes
Category:Cheddar Recipes
Category:Ground veal Recipes
Category:Pumpkin Recipes
Category:Brown rice Recipes
Category:White wine Recipes
Category:Egg Recipes