Directions:
- Cut peppers in half lengthwise, leaving stems intact; discard seeds. In a small bowl, combine the remaining ingredients. Pipe or stuff into pepper halves.
- Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 325° for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild. Yield: 40 appetizers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 54.09 Kcal (226 kJ) | ||
| Calories from fat | 30.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.43g | 5% | |
|---|---|---|---|
| Cholesterol | 8.63mg | 3% | |
| Sodium | 155.55mg | 6% | |
| Potassium | 72.51mg | 2% | |
| Total Carbs | 3.51g | 1% | |
| Sugars | 0.87g | 3% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 2.63g | 5% | |
| Vitamin C | 16.7mg | 28% | |
| Iron | 0.1mg | 1% | |
| Calcium | 26.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 130.29 Kcal (545 kJ) | ||
| Calories from fat | 74.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.27g | 5% | |
|---|---|---|---|
| Cholesterol | 20.79mg | 3% | |
| Sodium | 374.69mg | 6% | |
| Potassium | 174.67mg | 2% | |
| Total Carbs | 8.45g | 1% | |
| Sugars | 2.1g | 3% | |
| Dietary Fiber | 1.01g | 2% | |
| Protein | 6.35g | 5% | |
| Vitamin C | 40.1mg | 28% | |
| Iron | 0.3mg | 1% | |
| Calcium | 63.1mg | 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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