Directions:
- Remove tops and seeds from peppers. In a large kettle, bring water to boil; cook peppers for 5 minutes. Remove and drain. Cook rice according to package directions.
- In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Add the tomato sauce, herbs, salt and pepper; cook, uncovered, for 5 minutes. Stir in rice. Remove from the heat. Spoon rice mixture into peppers. Place in a shallow ungreased baking dish or casserole. Bake, uncovered, at 375° for 15-20 minutes. Yield: 5-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303.27 Kcal (1270 kJ) | ||
| Calories from fat | 112.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.51g | 19% | |
|---|---|---|---|
| Cholesterol | 56.23mg | 19% | |
| Sodium | 394.74mg | 16% | |
| Potassium | 632.33mg | 13% | |
| Total Carbs | 28.46g | 9% | |
| Sugars | 4.54g | 18% | |
| Dietary Fiber | 4.65g | 19% | |
| Protein | 20.61g | 41% | |
| Vitamin C | 116.2mg | 194% | |
| Iron | 2.5mg | 14% | |
| Calcium | 36.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 106.19 Kcal (445 kJ) | ||
| Calories from fat | 39.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.38g | 19% | |
|---|---|---|---|
| Cholesterol | 19.69mg | 19% | |
| Sodium | 138.21mg | 16% | |
| Potassium | 221.4mg | 13% | |
| Total Carbs | 9.97g | 9% | |
| Sugars | 1.59g | 18% | |
| Dietary Fiber | 1.63g | 19% | |
| Protein | 7.22g | 41% | |
| Vitamin C | 40.7mg | 194% | |
| Iron | 0.9mg | 14% | |
| Calcium | 12.8mg | 4% | |
* 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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