Directions:
- In a 2-quart saucepan, combine the stock, onions, corn, carrots, savory and garlic.
- Bring to a boil over medium-high heat.
- Stir in the rice.
- Reduce the heat to low, cover the pan and simmer for 10 minutes, or until the rice has absorbed all the liquid.
- Remove from the heat and fluff with a fork.
- Meanwhile, cut each pepper in half lengthwise.
- Carefully remove the stem end and scoop out the seeds.
- Bring a large pot of water to a boil.
- Add the peppers and blanch for 5 minutes.
- Drain and set aside to cool.
- Lightly stir the mozzarella cheese and peas into the rice.
- Divide the mixture among the pepper halves, mounding the tops slightly.
- Coat a 9 x 13 inch baking dish with no-stick spray.
- Add the peppers in a single layer, cover with foil and bake at 400 degrees for 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 272.05 Kcal (1139 kJ) | ||
| Calories from fat | 9.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.11g | 2% | |
|---|---|---|---|
| Cholesterol | 13.35mg | 4% | |
| Sodium | 609.37mg | 25% | |
| Potassium | 721.16mg | 15% | |
| Total Carbs | 37.03g | 12% | |
| Sugars | 12.52g | 50% | |
| Dietary Fiber | 7.94g | 32% | |
| Protein | 27.28g | 55% | |
| Vitamin C | 217mg | 362% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.2mg | 6% | |
| Calcium | 602.7mg | 60% | |
| Amount Per 100 g | |||
| Calories | 61.75 Kcal (259 kJ) | ||
| Calories from fat | 2.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.25g | 2% | |
|---|---|---|---|
| Cholesterol | 3.03mg | 4% | |
| Sodium | 138.3mg | 25% | |
| Potassium | 163.68mg | 15% | |
| Total Carbs | 8.4g | 12% | |
| Sugars | 2.84g | 50% | |
| Dietary Fiber | 1.8g | 32% | |
| Protein | 6.19g | 55% | |
| Vitamin C | 49.2mg | 362% | |
| Iron | 0.3mg | 6% | |
| Calcium | 136.8mg | 60% | |
* 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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