Stuffed Peppers Recipe
Servings: 50
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Ingredients
- 6 cups raw rice
- 3/4 cup olive oil
- 3 pints finely chopped onion
- 5 lbs ground beef
- 1/2 cup minced garlic
- 6 qts crushed tomatoes
- 3 Tbsp thyme
- 3 Tbsp oregano
- 2 Tbsp salt
- 2 Tbsp pepper
- 50 each fresh peppers, cut 1/2
- 3 cups cooking wine- white, not sherry
- 4 cups water
Directions
- Heat oil and saute beef and onions until cooked thoroughly. Stir to keep meat from clumping.
- Drain off fat, leaving 1/8 cup. Add rice, garlic seasonings, and 5 qt tomatoes and cook to combine.
- Fill cut, washed, and deseeded peppers.
- Place in baking dish.
- Mix remaining tomatoes wit wine and water; pour into bottom of baking dishes.
- Cover with plastic and foil. Bake for 20 minutes at 350F.
- Remove cover and finish baking for 10 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 50 servings | |
| Calories 262 | |
| Calories from Fat 103 | 39% |
| Total Fat 11.49g | 14% |
| Saturated Fat 3.67g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 402mg | 17% |
| Potassium 512mg | 15% |
| Total Carbs 28.11g | 7% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.06g | 3% |
| Protein 11.27g | 18% |
