Emprimir
Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
- 2 tbsp. butter
- 1 c. reg. long grain rice
- 3 chicken bouillon cubes
- 2 c. boiling water
- 3 green peppers, seeded, sliced
- 1 1/2 lbs. grnd beef chuck
- 1 med. sized onion, minced
- 2 stalks celery, thinly sliced
- 1 clove garlic, chopped or possibly mashed
- 1 teaspoon each oregano and salt
- 1/4 teaspoon pepper
- 2 cans (8 ounce. each) tomato sauce
- 1 1/2 c. shredded Cheddar cheese
Direcciones
- Heat the butter in a frying pan, add in rice, and stir till lightly toasted; spoon into a 9x13 inch greased baking pan. Dissolve bouillon cubes in boiling water and pour over rice. Arrange green pepper slices on the rice. Cover tightly with foil and put into a 375 degree oven for 20 min.
- Using the same frying pan, saute/fry meat till it loses its pinkness. Add in the onion, celery, garlic, oregano, salt, and pepper; continue cooking for 5 min. Stir in the tomato sauce. Remove casserole from oven and spoon mix over peppers. Cover and bake for 15 min. Remove cover, sprinkle with cheese, and bake, uncovered, for 5 min. Makes 6 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 10 servings | |
| Calories 304 | |
| Calories from Fat 136 | 45% |
| Total Fat 15.32g | 19% |
| Saturated Fat 7.47g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 632mg | 26% |
| Potassium 361mg | 10% |
| Total Carbs 17.96g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.58g | 1% |
| Protein 22.34g | 36% |
