FIESTA STUFFED PEPPERS RECIPE | ALLRECIPES
I don't really care for stuffed green peppers, but I have found that I really like them with yellow, orange, or red peppers. The salsa gives these an added kick. If desired, you can sprinkle with grated cheese during the last 10 or 15 minutes of cooking.
Provided by Lisa Meece
Categories Appetizers and Snacks Tapas
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a bowl, mix the cooked rice, beef, onion, egg, salt, and 1/2 cup salsa. Stuff orange, yellow, and red bell pepper halves with equal amounts of the rice mixture. Arrange pepper halves in the baking dish, and top with remaining salsa.
- Bake uncovered 1 hour in the preheated oven, until peppers are soft and filling has reached a minimum temperature of 160 degrees F (72 degrees C).
Nutrition Facts : Calories 302.3 calories, CarbohydrateContent 13.9 g, CholesterolContent 108.5 mg, FatContent 15.5 g, FiberContent 2.3 g, ProteinContent 26.5 g, SaturatedFatContent 6 g, SodiumContent 716.8 mg, SugarContent 4.9 g
LIVER FIESTA - BIGOVEN
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Total Time 30 minutes
Prep Time 30 minutes
Yield 100
Number Of Ingredients 11
Steps:
- "PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. GRIDDLE 350 F. OVEN 1. CUT LIVER INTO STRIPS 4 INCHES LONG, 1 1/2 INCHES WIDE AND 1/2 THICK. 2. DREDGE LIVER IN MIXTURE OF FLOUR, SALT PEPPER, AND GARLIC; SHAKE OFF EXCESS. 3. BROWN LIVER IN SHORTENING OR SALAD OIL ON WELL GREASED GRIDDLE FOR ABOUT 2 MINUTES ON EACH SIDE. PLACE AN EQUAL QUANTITY IN EACH PAN; SET ASIDE FOR US IN STEP 6. 4. ADD ONIONS AND PEPPERS TO SHORTENING OR SALAD OIL; SAUTE UNTIL TENDER. STIR FREQUENTLY. 5. COMBINE SAUTEED VEGETABLES, TOMATOES, SALT, AND PEPPER; BRING TO A BOIL. 6. POUR 1 1/2 GAL SAUCE OVER LIVER IN EACH PAN COVER PANS. 7. BAKE 45 MINUTES OR UNTIL LIVER IS TENDER. NOTE: 1. IN STEP 4, 5 LB 8 OZ DRY ONIONS A.P. WILL YIELD 5 LB CHOPPED ONIONS AND 6 LB 2 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 5 LB CHOPPED PEPPERS. NOTE: 2. IN STEP 4, 10 OZ (3 1/2 CUPS) DEHYDRATED ONIONS AND 13 1/2 OZ (10 1/4 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 5 LB (3 3/4 QT) FROZEN DICED GREEN PEPPERS MAY BE USED. NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. NOTE: 4. ONE D LADLE MAY BE USED TO SERVE SAUCE. SEE RECIPE NO. A-4. Recipe Number: L10900 SERVING SIZE: 2 STRIPS P From the
(actually used today!). Downloaded from G Internet, G Internet."
Nutrition Facts : Calories 175 calories, FatContent 11.582819366905 g, CarbohydrateContent 16.3533023770725 g, CholesterolContent 6.35029318 mg, FiberContent 2.43789302481247 g, ProteinContent 2.1474855399675 g, SaturatedFatContent 4.64421770859625 g, ServingSize 1 1 Serving (334g), SodiumContent 4.9683048445 mg, SugarContent 13.91540935226 g, TransFatContent 0.561411385533752 g
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