"Stuffed peppers with beef and mushrooms." — Jane
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chopped mushrooms, or to taste
1 (26 ounce) jar
1 (16 ounce) can
1 (6 ounce) can
salt and ground black pepper to taste
red bell peppers, tops and seeds removed
grated Parmesan cheese, or to taste
I just made this recipe and it is delicious although the proportions are way off! 2 cups of rice would have made enough peppers to feed an army. I made the sauce separately, including the tomatoes, separated 2 cups of sauce to which I added 1 cup cooked rice and that was enough to fill 4 big peppers. I had about 3 cups of sauce left, without rice, which would be more than enough for 1 lb. pasta. I also used homemade tomato sauce. In any case the recipe is very good tasting and will definitely make again
I cut the rice in half and still had enough filling for 8 peppers! They were tastey but I added some red pepper chilies to spice them up.
twice the meat, half the rice. Not so much tomato sauce needed
DEFINITELY cut the rice in half! Two cups makes a HUGE amount.
OMG this recipe is delicious and very cheap to make!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Red Peppers
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 113
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