Directions:
- Cut tops off peppers and remove seeds. In a large bowl, combine the eggs, salsa, chicken, bread crumbs and rice. Spoon into peppers.
- Coat a 13-in. x 9-in. baking dish and an 8-in. square baking dish with cooking spray. Spread 1 cup spaghetti sauce in larger pan and 1/2 cup sauce in smaller pan. Place peppers over sauce. Spoon remaining spaghetti sauce over peppers.
- Cover and bake at 350° for 55-60 minutes or until peppers are tender. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 402.46 Kcal (1685 kJ) | ||
| Calories from fat | 161.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.97g | 28% | |
|---|---|---|---|
| Cholesterol | 107.8mg | 36% | |
| Sodium | 1347.69mg | 56% | |
| Potassium | 653.66mg | 14% | |
| Total Carbs | 38.07g | 13% | |
| Sugars | 5.96g | 24% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 23.48g | 47% | |
| Vitamin C | 4mg | 7% | |
| Iron | 2.5mg | 14% | |
| Calcium | 69.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 145.27 Kcal (608 kJ) | ||
| Calories from fat | 58.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.48g | 28% | |
|---|---|---|---|
| Cholesterol | 38.91mg | 36% | |
| Sodium | 486.46mg | 56% | |
| Potassium | 235.94mg | 14% | |
| Total Carbs | 13.74g | 13% | |
| Sugars | 2.15g | 24% | |
| Dietary Fiber | 0.49g | 5% | |
| Protein | 8.48g | 47% | |
| Vitamin C | 1.5mg | 7% | |
| Iron | 0.9mg | 14% | |
| Calcium | 25.2mg | 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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