Porcupine Peppers
Yield
4 servingsPrep
30 minCook
45 minReady
1 hrsTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, lean
|
|
| 1 | can |
tomatoes
partially drained |
*
|
| 2 | cups |
rice, quick cooking
uncooked |
* |
| ¼ | teaspoon |
paprika
|
|
| ¼ | teaspoon |
celery salt
|
|
| ½ | teaspoon |
worcestershire sauce
|
|
| 4 | large |
green bell peppers
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, lean
|
|
| 1 | can |
tomatoes
partially drained |
*
|
| 473 | ml |
rice, quick cooking
uncooked |
* |
| 1.3 | ml |
paprika
|
|
| 1.3 | ml |
celery salt
|
|
| 2.5 | ml |
worcestershire sauce
|
|
| 4 | large |
green bell peppers
|
|
Directions
Preheat oven to 350℉ (180℃).
Lightly coat a 9 x 9-inch glass baking dish with cooking spray, or use an uncoated, non-stick metal baking dish.
In a large mixing bowl, combine ground beef, diced tomatoes, rice, paprika, celery salt, and Worcestershire sauce.
Mix with a large spoon until well blended; set aside.
Cut peppers from top to bottom, into 4 or 5 large strips.
Place half of the peppers on the bottom of the baking dish.
Spoon half of the meat mixture, spreading evenly, over peppers.
Repeat with remaining peppers and meat mixture.
Cover and bake for 45 minutes.
