Dinner

reversed stuffed bell peppers is for Dinner.

reversed stuffed bell peppers takes 15 minutes to prepare.

reversed stuffed bell peppers takes 50 minutes to cook.

reversed stuffed bell peppers makes 6 servings.

The ingredients for reversed stuffed bell peppers are:

*Ground Beef 93% Lean, 12 oz (remove)
Beef broth, bouillon, consomme, 1 cup (remove)
Cabbage, fresh, 1 cup, shredded (remove)
brown rice (1 cup cooked), 1.5 serving (remove)
Onions, raw, 0.5 medium (2-1/2" dia) (remove)
bell pepper,onion mix, frozen, 1 cup (remove)
*Del Monte Petite Cut Diced Tomatoes, 1 cup (remove)
Tomato Sauce, 2 cup (remove)
*cheese mexican style 4 cheese 2% milk, 0.75 cup (remove)

Here is how you make reversed stuffed bell peppers:

1. Boil bouillon in 1 cup water.2. Place cabbage and rice in a 9"x12" baking dish. Pour bouillon over all.3. Brown meat with pepper and onion. Drain well. Pour over cabbage mixture.4. Add tomato and sauce over all. 5. Sprinkle with cheese.6. Bake at 30F for 50 minutes or til done.Serving Size: 6 small servingsNumber of Servings: 6Recipe submitted by SparkPeople user BLUEKITTYGP12.

The nutritional information for reversed stuffed bell peppers is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 229.0

• Total Fat: 7.3 g
• Cholesterol: 40.0 mg
• Sodium: 802.9 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 3.7 g
• Protein: 19.1 g

reversed stuffed bell peppers is Mexican cuisine.