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Recipe Type

Main Course

Dinner

Pecan-Stuffed Peppers

Name: Pecan-Stuffed Peppers
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings, 2 filled pepper halves (338 g) each
Ingredients: 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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Prep : 25 Min Cook: 35 Min

Love stuffed peppers? These pepper halves are stuffed with ground beef, onions, rice, pecans and Parmesan cheese for a savoury entrée.

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6 Servings

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 ?

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Step 1

Heat oven to 350°F.

Step 2

Remove tops from peppers; chop tops. Cut peppers lengthwise in half; remove and discard seeds. Set peppers aside.

Step 3

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.

Step 4

Add egg to meat mixture; mix well. Spoon into pepper halves; place in shallow baking dish.

Step 5

Bake 25 min. or until heated through.

Kraft Kitchen Tips!

Storage Know-How

Store peppers, unwashed, in resealable plastic bag in refrigerator for up to 2 weeks.

Food Facts

Look for peppers that have a glossy surface, firm walls and are moderately heavy in weight.

Substitute

Prepare using green peppers.

Nutrition

Calories

420

Calories From Fat

% Daily Value

Fat 23 g

Saturated fat 4.5 g

23 %

Cholesterol 80 mg

Sodium 135 mg

6 %

Carbohydrate 30 g

Fibre 6 g

Sugars 8 g

Protein 25 g

Vitamin A

50 %

Vitamin C

200 %

Calcium

8 %

Iron

25 %

Servings

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.

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