Barbecue-Stuffed Peppers
I have made these with red peppers as well, but I think the green peppers add the most flavour.
- Preparing Time: 1 hour and 30 minutes
- Total Time: 30 minutes
- Served Person: 4
main dish
advance
bake
ground beef
dinner
winter
spicy (hot)
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 1/4 cup onion finely chopped
- 1 tsp salt
- 1 1/2 tsp salt
- 2 tbsp brown sugar
- 2 tsp worcestershire sauce
- 1 tsp worcestershire sauce
- 1 lb ground beef
- 1 tbsp vinegar
- 1 8 oz can tomato sauce
- 1/8 tsp pepper
- 1/2 tsp chili powder
- 1/4 tsp dry mustard
- 4 large green peppers
- 2/3 cup instant nonfat dry milk
- 2 tbsp catsup
- 1 egg egg
- 1 slice day old bread
- Carbohydrate 47.6061818513553 g
- Cholesterol 220.62713875 mg
- Fat 58.8742959375 g
- Fiber 4.33594004496932 g
- Protein 47.5959406533214 g
- Saturated Fat 22.1670215409214 g
- Serving Size 1 1 Serving (494g)
- Sodium 746.536792097646 mg
- Sugar 43.270241806386 g
- Trans Fat 14.7939435291429 g
- Calories 908 calories
Remove stems and seeds from peppers. Combine meat, milk, catsup, 1 1/2tsp salt, pepper, egg, bread, onion and 2 tsp worcestershire sauce. Mix well. Combine remaining ingredients for a sauce. Place peppers in baking dish, put 1 tbsp sauce in the bottom of each pepper. Fill with the meat mixture. And then spoon 1 tbsp sauce over peppers. Cover and bake 350 degrees for 55-60 minutes. Heat remaining sace and serve with peppers.
