Directions:
- Cut tops off peppers and discard; remove seeds. In a large saucepan, cook peppers in boiling water for 5 minutes. Drain and rinse in cold water.
- In a bowl, combine the egg, 1/4 cup of the spaghetti sauce, rice, onion, salt, Worcestershire sauce and pepper. Crumble beef over the mixture and mix well. Stuff into peppers. Place in an ungreased 1-1/2-qt. baking dish. Pour the remaining sauce over peppers. Cover and bake at 350° for 50-55 minutes or until a meat thermometer reads 160°. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 378.08 Kcal (1583 kJ) | ||
| Calories from fat | 164.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.24g | 28% | |
|---|---|---|---|
| Cholesterol | 152.13mg | 51% | |
| Sodium | 1115.83mg | 46% | |
| Potassium | 934.26mg | 20% | |
| Total Carbs | 27.31g | 9% | |
| Sugars | 8.64g | 35% | |
| Dietary Fiber | 2.73g | 11% | |
| Protein | 27.78g | 56% | |
| Vitamin C | 100.5mg | 167% | |
| Iron | 4.7mg | 26% | |
| Calcium | 67.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 96.51 Kcal (404 kJ) | ||
| Calories from fat | 41.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.66g | 28% | |
|---|---|---|---|
| Cholesterol | 38.83mg | 51% | |
| Sodium | 284.82mg | 46% | |
| Potassium | 238.47mg | 20% | |
| Total Carbs | 6.97g | 9% | |
| Sugars | 2.2g | 35% | |
| Dietary Fiber | 0.7g | 11% | |
| Protein | 7.09g | 56% | |
| Vitamin C | 25.6mg | 167% | |
| Iron | 1.2mg | 26% | |
| Calcium | 17.1mg | 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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