Lancaster County Stuffed Green Pepper Boats Recipe

Recipesfull introduces to you: Popular Recipes. (Lancaster County Stuffed Green Pepper Boats Recipe). With garden's last hurrah comes lots of peppers and tomatoes! Stuffed peppers have always been a fall favorite. Topping our old favorite with a slice of fresh tomato is awesome! Try this special added touch.

Brief

Prep 15 mins

Cook: 1hr5 mins

Total: 1hr20 mins

Servings: 4

Yield: 4 servings

Lancaster County Stuffed Green Pepper Boats Recipe

Ingredients

4 large green bell peppers

halved and seeded

1 pound ground beef

1 small onion

chopped

1 cup long grain white rice

salt and pepper to taste

1 pinch garlic powder

1 (10.75 ounce) cancondensed tomato soup

undiluted

5 (1/4 inch thick) slices tomato

1 cup shredded Cheddar cheese

Main Dish

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Bring a shallow pot of water to a boil. Immerse the bell peppers in boiling water for 3 minutes. Remove from the water and drain. Place the peppers cut side up in a lightly greased 9x13 inch baking dish.

Step 2

In a medium bowl combine the ground beef onion and rice. Season with salt pepper and garlic powder; mix with your hands until blended. Divide into 8 portions and mold into elongated patties. Stuff one patty into each pepper half. Pour the tomato soup over the stuffed peppers dividing evenly. Top each one with a slice of tomato pressing down to adhere. Cover with aluminum foil.

Step 3

Bake for 1 hour in the preheated oven then remove the aluminum foil. Top with Cheddar cheese and return to the oven. Bake until cheese is melted about 5 more minutes.

Nutritional Information

Lancaster County Stuffed Green Pepper Boats Recipe

Servings Per Recipe:4

Calories: 606

% Daily Value *

Protein: 34g 68%

Carbohydrates: 57.9g 19%

Dietary Fiber: 4.3g 17%

Sugars: 10.9g

Fat: 26.6g 41%

Saturated Fat: 12.9g 65%

Cholesterol: 105.2mg 35%

Vitamin A Iu: 1584.1IU 32%

Niacin Equivalents: 14.8mg 114%

Vitamin B6: 0.8mg 49%

Vitamin C: 176.8mg 295%

Folate: 152.7mcg 38%

Calcium: 302.2mg 30%

Iron: 5.9mg 33%

Magnesium: 62.3mg 22%

Potassium: 855.3mg 24%

Sodium: 711.3mg 29%

Thiamin: 0.5mg 49%

Calories From Fat: 239.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.