Directions:
- Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse with cold water; invert on paper towels. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add rice, 1 cup soup, Worcestershire sauce, salt and pepper; mix well. Spoon into peppers. Place in a greased 9-in. square baking dish. Bake, uncovered, at 375° for 25 minutes. Top with remaining soup and cheese. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.21 Kcal (1424 kJ) | ||
| Calories from fat | 161.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.99g | 28% | |
|---|---|---|---|
| Cholesterol | 80.16mg | 27% | |
| Sodium | 578.09mg | 24% | |
| Potassium | 697.35mg | 15% | |
| Total Carbs | 18.86g | 6% | |
| Sugars | 4.85g | 19% | |
| Dietary Fiber | 3.83g | 15% | |
| Protein | 27.03g | 54% | |
| Vitamin C | 98.6mg | 164% | |
| Iron | 2.9mg | 16% | |
| Calcium | 101.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 105.63 Kcal (442 kJ) | ||
| Calories from fat | 50.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.59g | 28% | |
|---|---|---|---|
| Cholesterol | 24.89mg | 27% | |
| Sodium | 179.49mg | 24% | |
| Potassium | 216.52mg | 15% | |
| Total Carbs | 5.86g | 6% | |
| Sugars | 1.5g | 19% | |
| Dietary Fiber | 1.19g | 15% | |
| Protein | 8.39g | 54% | |
| Vitamin C | 30.6mg | 164% | |
| Iron | 0.9mg | 16% | |
| Calcium | 31.6mg | 10% | |
* 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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