Stuffed Bell Peppers

US Copy write # TXu 1-354-553

Beta-Carotene needs a little fat to turn it into Vitamin A. Filling the peppers up with a Ground Round mixture will render enough fat; but since round is extremely low in fat, it will not be too much fat.

If you use brown rice, you add oryzanol and fiber. If you rinse or drain rice (white or brown), you lose the Nutrients down the drain.

5 Lg.             green bell peppers

1 cup            cooked rice (optional)

1/2 cup         diced onion

cup           grated cheddar cheese

1 Lb.             ground round

2 lg               eggs

Tsp.          Salt

Tsp.          Black pepper

Tsp.          Garlic

1 Tbsp.         Worcestershire sauce

4 oz-can       mushrooms (optional) 6 oz

                   Tomato Soup

Preheat oven to 375 F. Cut top off peppers, clean out core & seeds. Use whole, halved or quartered. Combine all ingredients except bell peppers in large bowl. Knead until well mixed. Fill each pepper with mixture. Place peppers in 13 x 9-inch baking dish. Bake, uncovered, for 45 minutes or until meat mixture is brown. Peppers may be whole (big appetite), halved (smaller appetites) or quartered (child size serving) and then stuffed. Serves 5 - 10

Serve with

Salad, Green Lima Beans or Green Snap Beans

Iced Tea, Milk or Red Wine


Meat                 A, B3, B 12, Zinc, Iron

Peppers             Beta-Carotene, C, Magnesium

Eggs                 A, B 6, B 12, D, Zinc

Tomato            C, Potassium

Mushrooms      Niacin, Riboflavin, Potassium

Rice                B 6, B 9, E, Zinc, Iron, Magnesium, Selenium, Niacin, Thiamin

Onions            A, B 9, C, Flavonoids, Quercetin, Sulfur compounds

Cheese            A, B 12, D, Calcium, Selenium, Riboflavin

Garlic             diallyl Disulfide, S-allylcysteine, Sulfur Compounds


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by Frances M. McCrory-Meservy