Directions:
- Slice off about 1/4 of peppers lengthwise. Finely chop the slices; place in a large bowl. Remove and discard seeds from pepper boats. Cook in simmering water to cover, 4 minutes or until crisp-tender. Drain well; transfer to a 13 x 9-inch glass baking dish.
- Add rice, shrimp, salsa and seasoning mix to bowl with chopped peppers; mix well. Stir in 1 cup cheese. Spoon mixture into peppers boats, mounding if necessary.
- Bake in a preheated 375°F oven 20 minutes or until hot. Combine cilantro and remaining cheese; sprinkle over pepper boats. Return to oven; bake 2 minutes or until cheese is melted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 735.44 Kcal (3079 kJ) | ||
| Calories from fat | 419.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.56g | 72% | |
|---|---|---|---|
| Cholesterol | 222.18mg | 74% | |
| Sodium | 1792.53mg | 75% | |
| Potassium | 232.22mg | 5% | |
| Total Carbs | 30.02g | 10% | |
| Sugars | 3.98g | 16% | |
| Dietary Fiber | 3.85g | 15% | |
| Protein | 46.58g | 93% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 1.3mg | 7% | |
| Calcium | 986.5mg | 99% | |
| Amount Per 100 g | |||
| Calories | 210.9 Kcal (883 kJ) | ||
| Calories from fat | 120.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.35g | 72% | |
|---|---|---|---|
| Cholesterol | 63.71mg | 74% | |
| Sodium | 514.04mg | 75% | |
| Potassium | 66.59mg | 5% | |
| Total Carbs | 8.61g | 10% | |
| Sugars | 1.14g | 16% | |
| Dietary Fiber | 1.1g | 15% | |
| Protein | 13.36g | 93% | |
| Vitamin C | 0.5mg | 3% | |
| Iron | 0.4mg | 7% | |
| Calcium | 282.9mg | 99% | |
* 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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