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Rating: 5.0/5 (2 votes cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 412
% Daily Value**
Total Fat 10g
15%
Saturated Fat 3g
5%
Unsaturated Fat 1g
Cholesterol 97mg
32%
Sodium 1039mg
43%
Total Carbohydrate 52g
17%
Dietary Fiber 4g
16%
Sugars 7g
Protein 28g
Vitamin A  25%Vitamin C  105%
Calcium  5%Iron  24%
Potassium  25%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Stuffed Peppers Paprika

Date Added: March 25, 2012

Ingredients:

2 Teaspoons Salt pepper to taste
1 1/2 Cups Water (you may need more)
2 Teaspoons Paprika divided
6 Green Bell Peppers (up to 3)
1/4 Teaspoon Pepper (optional)
6 Ounces Tomato Paste can
1/2 Cup Onion chopped
1 Egg beaten
1 Clove Of Garlic minced
1 1/2 Cups Rice cooked
1 Pound Pork Cutlet lean, ground
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Directions:

1. Cut off top of each green pepper; remove seeds.

2. Cook peppers in boiling salted water to cover 5 minutes; drain.

3. Combine pork, onion, and garlic in a skillet; cook until pork is browned.

4. Drain and cool. Add salt, paprika, black pepper, rice and egg to pork mixture; mix well.

5. Combine tomato paste and water; add 1 cup to pork mixture, and place in a shallow baking dish.

6. Spoon remaining tomato mixture over peppers.

7. Bake at 375 degrees for 25 to 30 minutes. Garnish with parsley, if desired.

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Dietary Notes:
This recipe is high in Vitamin A with 25% of your daily recommended intake per serving. This recipe is high in Vitamin C with 105% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Bell Pepper, Tomato, Rice, Pork, Garlic, Beef, Onion allergies.
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