Directions:
- Cut the top off of the 5 bell (any color) peppers.
- Clean out the seeds.
- Set aside.
- Mix remaining ingredients and use the mixture to stuff the peppers.
- Put stuffed peppers upright in a stock pot.
- Fill the pot with water.
- Cover.
- Bring to a boil and then simmer until the peppers are tender and the meat and rice is cooked, about an hour.
- Serve with sour cream on the side and mashed potato (traditional accompanyments).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 137.17 Kcal (574 kJ) | ||
| Calories from fat | 19.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.12g | 3% | |
|---|---|---|---|
| Cholesterol | 61.36mg | 20% | |
| Sodium | 43.4mg | 2% | |
| Potassium | 463.06mg | 10% | |
| Total Carbs | 22.42g | 7% | |
| Sugars | 10.69g | 43% | |
| Dietary Fiber | 3.89g | 16% | |
| Protein | 5.55g | 11% | |
| Vitamin C | 208.4mg | 347% | |
| Vitamin A | 4.9mg | 164% | |
| Iron | 84.6mg | 470% | |
| Calcium | 34.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 36.43 Kcal (153 kJ) | ||
| Calories from fat | 5.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.56g | 3% | |
|---|---|---|---|
| Cholesterol | 16.3mg | 20% | |
| Sodium | 11.52mg | 2% | |
| Potassium | 122.97mg | 10% | |
| Total Carbs | 5.95g | 7% | |
| Sugars | 2.84g | 43% | |
| Dietary Fiber | 1.03g | 16% | |
| Protein | 1.47g | 11% | |
| Vitamin C | 55.3mg | 347% | |
| Vitamin A | 1.3mg | 164% | |
| Iron | 22.5mg | 470% | |
| Calcium | 9.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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