Bell Peppers Stuffed With Rice Dressing Recipe

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Bell Peppers Stuffed With Rice Dressing
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Ingredients
28
Count
Nutrition
1478
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. TO PREPARE THE RICE DRESSING:.
  2. Combine the first seasoning mix ingredients and set aside.
  3. With a sharp paring knife, peel off the silver skin from each gizzard and trim the hard fibrous connection between the 2 halves.
  4. Grind the gizzards, hearts, and livers in a food processor or blender, or chop finely.
  5. Add the reserved (1st) seasoning mix to the meat (giblets).
  6. Stir well. Set aside.
  7. Thouroughly combine the 2nd seasoning mix ingredients in a small bowl and set aside.
  8. In a very large cast iron or other heavy skillet, brown beef and pork, over high heat, breaking up chunks.
  9. Sprinkle the reserved 2nd seasoning mix over meat and cook about 3 min., stirring constantly.
  10. Discard bay leaf, then cook 2 minute more, stirring constantly.
  11. Reduce heat to medium and cook about 5 minutes, stirring frequently and scraping pan bottom well.
  12. Add giblets to skillet,stirring well.
  13. Cook about 4 min.,stirring almost constantly.
  14. Stir onions, bell peppers,celery,garlic,hot peppers(if using), and 1/4 cup of the stock.
  15. Cook until mixture is dry and sticking OBSESSIVELY, about 10 minutes.Be sure to scrape the pan bottom frequently.
  16. Add 4 tbs. butter, cook 3 minute Stir and scrape often.
  17. Stir in green onions, parsley and 1/2 cup more stock, scraping pan bottom til sediment is dissolved.
  18. Stir in 1/2 cup more stock. Cook 2 minute more.
  19. There should be little to no liquid at this point. Cook longer if there is.
  20. Add rice and stir very well. Remove from heat.
  21. NOTE:.
  22. This makes about 9 1/2 cups. The dressing must be very moist to stuff bell peppers, but not runny, even though it will dry some during baking. If need be, add more stock or water, about 1/4 cup at a time.
  23. TO PREPARE PEPPERS.
  24. Cut stems and tops from peppers. Cut down about 3/4 inch from the top. Core and seed the peppers. Discard tops.Stuff the HOT rice dressing into peppers. Pack tightly as you go and mound the top slightly.Place,upright,in a 13x9 pan, fitting snugly.
  25. When cool to the touch, press with fingertips.Sprinkle with bread crumbs. Dot tops with butter and add 3/4 inches stock around peppers.
  26. Bake at 375F for 30.Then cover with foil and bake til tender,about 30 minute.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1477.81 Kcal (6187 kJ)
Calories from fat 920.01 Kcal
% Daily Value*
Total Fat 102.22g 157%
Cholesterol 543mg 181%
Sodium 2848.86mg 119%
Potassium 1981.68mg 42%
Total Carbs 61.36g 20%
Sugars 10.52g 42%
Dietary Fiber 7.26g 29%
Protein 74.6g 149%
Vitamin C 52.3mg 87%
Vitamin A 0.8mg 27%
Iron 20.2mg 112%
Calcium 138.1mg 14%
Amount Per 100 g
Calories 140.17 Kcal (587 kJ)
Calories from fat 87.26 Kcal
% Daily Value*
Total Fat 9.7g 157%
Cholesterol 51.5mg 181%
Sodium 270.21mg 119%
Potassium 187.96mg 42%
Total Carbs 5.82g 20%
Sugars 1g 42%
Dietary Fiber 0.69g 29%
Protein 7.08g 149%
Vitamin C 5mg 87%
Vitamin A 0.1mg 27%
Iron 1.9mg 112%
Calcium 13.1mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 37.3
    Points
  • 39
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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