Directions:
- Cut tops off peppers and remove seeds and membranes; set aside. In a large bowl, combine the rice, onion, tomato juice, 1/4 cup water, Worcestershire sauce, 1 teaspoon salt and 1 teaspoon sugar. Crumble beef over mixture and mix well. Spoon into peppers. Place around the edge of a 10-in. skillet.
- In a large bowl, combine the carrots, butter, ginger, nutmeg and remaining salt and sugar. Place in the center of the skillet. Pour remaining water around peppers; cover and simmer for 30 minutes or until meat is no longer pink. Drizzle corn syrup over the carrots. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 289.34 Kcal (1211 kJ) | ||
| Calories from fat | 105.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.76g | 18% | |
|---|---|---|---|
| Cholesterol | 51.95mg | 17% | |
| Sodium | 954.28mg | 40% | |
| Potassium | 846.4mg | 18% | |
| Total Carbs | 29.82g | 10% | |
| Sugars | 12.32g | 49% | |
| Dietary Fiber | 6.14g | 25% | |
| Protein | 18.39g | 37% | |
| Vitamin C | 104.7mg | 175% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 2.2mg | 12% | |
| Calcium | 68.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 69.51 Kcal (291 kJ) | ||
| Calories from fat | 25.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.82g | 18% | |
|---|---|---|---|
| Cholesterol | 12.48mg | 17% | |
| Sodium | 229.24mg | 40% | |
| Potassium | 203.33mg | 18% | |
| Total Carbs | 7.16g | 10% | |
| Sugars | 2.96g | 49% | |
| Dietary Fiber | 1.47g | 25% | |
| Protein | 4.42g | 37% | |
| Vitamin C | 25.2mg | 175% | |
| Vitamin A | 0.2mg | 29% | |
| Iron | 0.5mg | 12% | |
| Calcium | 16.5mg | 7% | |
* 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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