Directions:
- Combine first 8 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
- Preheat oven to 375°F. Cut around stem of each bell pepper and remove, creating large opening at top. Scoop out seeds. Divide filling among peppers (about 1/2 cup each). Replace tops of peppers. Stand peppers in shallow casserole. Bake until filling is cooked through and peppers are tender, about 50 minutes. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 259.18 Kcal (1085 kJ) | ||
| Calories from fat | 126.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.04g | 22% | |
|---|---|---|---|
| Cholesterol | 32.66mg | 11% | |
| Sodium | 729.67mg | 30% | |
| Potassium | 437.2mg | 9% | |
| Total Carbs | 21.83g | 7% | |
| Sugars | 7.98g | 32% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 11.34g | 23% | |
| Vitamin C | 155.7mg | 259% | |
| Vitamin A | 3.1mg | 104% | |
| Iron | 51.4mg | 285% | |
| Calcium | 77.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 95.03 Kcal (398 kJ) | ||
| Calories from fat | 46.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.15g | 22% | |
|---|---|---|---|
| Cholesterol | 11.98mg | 11% | |
| Sodium | 267.55mg | 30% | |
| Potassium | 160.31mg | 9% | |
| Total Carbs | 8g | 7% | |
| Sugars | 2.93g | 32% | |
| Dietary Fiber | 0.98g | 11% | |
| Protein | 4.16g | 23% | |
| Vitamin C | 57.1mg | 259% | |
| Vitamin A | 1.1mg | 104% | |
| Iron | 18.8mg | 285% | |
| Calcium | 28.5mg | 8% | |
* 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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