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We always have a lot of extra peppers in the garden. So I prepare a bunch of these stuffed peppers, then freeze them for baking later. That way, we can enjoy them year-round. They're always a treat, no matter how often I serve them!
Nutritional Facts 1 serving (1 each) equals 317 calories, 15 g fat (9 g saturated fat), 68 mg cholesterol, 726 mg sodium, 25 g carbohydrate, 3 g fiber, 20 g protein.
Originally published as Plantation Stuffed Peppers in Country Extra July 1992, p51
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Reviewed on Aug. 30, 2012 by patientgirl
This is excellent. I also add corn and chopped celery to mine and use catsup vs tomato soup.
Reviewed on Aug. 08, 2012 by maritvirgin
So good and easy. Love that I can use homegrown peppers. I use seasoned rice packages for added flavor. They freeze well too!
Reviewed on Jan. 31, 2012 by gamett819
So Wonderful! Even my kiddos eat this! I add corn to the muxture... why not sneek in another veggie if you can! Really good with red peppers too.
Reviewed on Jul. 12, 2011 by sarahutz
Excellent recipe! I make this several times each year when my peppers are ready.
Reviewed on Jun. 01, 2011 by HeidiCmomof3
Many years ago I was given this recipe and it quickly became a favorite of my family. This past year we moved across the country and I misplaced the recipe. All I could remember was the name Plantation Stuffed Peppers. I typed the name in the search bar and found not only the recipe but this GREAT site! Thank You, Thank You, Thank You!!!
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