Love stuffed peppers? These pepper halves are stuffed with ground beef, onions, rice, pecans and Parmesan cheese for a savoury entrée.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
6 large red peppers
2 tsp. oil
1 lb. (450 g) extra-lean ground beef
1 onion, chopped
2 cloves garlic, minced
2 cups cooked long-grain white rice
1 cup chopped pecans, toasted
1/4 cup Kraft 100% Parmesan Grated Cheese
1 tsp. black pepper
1 tsp. dried Italian seasoning
1 egg, beaten
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How do I make it ?
Heat oven to 350°F.
Remove tops from peppers; chop tops. Cut peppers lengthwise in half; remove and discard seeds. Set peppers aside.
Heat oil in large skillet on medium-high heat. Add chopped peppers, meat, onions and garlic; cook until meat is browned, stirring frequently. Add rice, nuts, cheese, black pepper and Italian seasoning; mix well. Cool slightly.
Add egg to meat mixture; mix well. Spoon into pepper halves; place in shallow baking dish.
Bake 25 min. or until heated through.
Kraft Kitchen Tips!
Store peppers, unwashed, in resealable plastic bag in refrigerator for up to 2 weeks.
Look for peppers that have a glossy surface, firm walls and are moderately heavy in weight.
Prepare using green peppers.
Calories From Fat
% Daily Value
Total fat 23 g
Saturated fat 4.5 g
Cholesterol 80 mg
Sodium 135 mg
Total carbohydrate 30 g
Dietary fibre 6 g
Sugars 8 g
Protein 25 g
6 servings, 2 filled pepper halves (338 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.