Veronica Lake Stuffed Peppers
Recipe: #21087
September 26, 2015
Categories: Desserts, Rice, White Rice, Peppers, Fathers Day, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, more
"From WW2_food-rationing-in-Hollywood"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (345.5 g)
- Calories 187
- Total Fat - 4 g
- Saturated Fat - 2.3 g
- Cholesterol - 10.6 mg
- Sodium - 937.6 mg
- Total Carbohydrate - 30.4 g
- Dietary Fiber - 5.2 g
- Sugars - 8.2 g
- Protein - 8.9 g
- Calcium - 224.4 mg
- Iron - 2.2 mg
- Vitamin C - 129.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Saute mushrooms in ham fat (I think you could add 1/4 lb cubed ham here sauted in butter or just do butter if your going meatless).
Step 2
Mix rice tomato sauce and mushrooms together. Stuff rice mixture into peppers. Top with 1/4 of the cheese.
Step 3
The last 5 minutes top with rest of cheese
Step 4
Bake 30 minutes in 425 degree oven.
Tips
No special items needed.
0 Reviews
You'll Also Love
