Back© Copyright 1999 The Rising Stars Team
8 oz. / 227 g Lean Ground Beef
2 Cups / 500 mL Water
2 Tbsp. / 30 mL Watkins Beef Soup Base
1-1/3 Cups / 330 mL Instant Rice
2 Tbsp. / 30 mL Butter
1 Tbsp. / 15 mL Watkins Onion Flakes
1-1/2 teas. / 7.5 mL Watkins Chili Powder
1 teas. / 5 mL Watkins Garlic Salt
1/2 teas. / 2.5 mL Watkins Oregano
1/2 teas. / 2.5 mL Watkins Basil
1 Can (8 oz. / 227 g) Tomato Sauce
4 Medium Green Bell Peppers
1/2 Cup / 125 mL Grated Cheddar Cheese
Brown beef in large saucepan; drain grease if necessary. Add water and next eight ingredients. Bring to a boil; remove from heat. Cover and let stand for 10 minutes. Add tomato sauce. Cut a small slice from stem end of peppers and discard. Remove seeds and fill peppers with rice mixture. Stand upright in deep baking dish. Cover and bake at 375ºF / 190ºC for 45 minutes to 1 hour or until peppers are tender. Sprinkle cheese over tops and return to oven until cheese melts; serve immediately. Makes 4 servings.
Nutritional Information
Per Serving:
Calories 440, Protein 23g, Carbohydrates 39g, Sodium 1430mg, Fat
22g, Saturated Fat 11g, Cholesterol 80mg, Dietary Fiber 3g
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© Copyright 1999 The Rising Stars Team
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