Directions:
- Remove tops and seeds from peppers. Parboil 5 minutes; drain. Brown pork sausage; drain. Add onion; cook until tender. Stir in rice, 3/4 cup process cheese spread and tomatoes; fill peppers.
- Place in baking dish; cover. Bake at 350, 40 minutes. Top with remaining process cheese spread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.24 Kcal (566 kJ) | ||
| Calories from fat | 76.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.47g | 13% | |
|---|---|---|---|
| Cholesterol | 30.71mg | 10% | |
| Sodium | 429.33mg | 18% | |
| Potassium | 183.22mg | 4% | |
| Total Carbs | 6.27g | 2% | |
| Sugars | 1.93g | 8% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 8.72g | 17% | |
| Vitamin C | 32.8mg | 55% | |
| Iron | 0.6mg | 4% | |
| Calcium | 70.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 137.5 Kcal (576 kJ) | ||
| Calories from fat | 77.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.61g | 13% | |
|---|---|---|---|
| Cholesterol | 31.22mg | 10% | |
| Sodium | 436.53mg | 18% | |
| Potassium | 186.29mg | 4% | |
| Total Carbs | 6.37g | 2% | |
| Sugars | 1.96g | 8% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 8.87g | 17% | |
| Vitamin C | 33.4mg | 55% | |
| Iron | 0.7mg | 4% | |
| Calcium | 71.9mg | 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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