Directions:
- Cut the tops off the bell peppers, and remove the seeds and white sections
- (Since these tops will not be used, freeze and save for a pot of soup or stew later on!)
- Prepare the rice by adding the onion, tomato, Italian spice, salt & pepper
- Slice a few mushrooms for garnish
- Fill the peppers with the rice mixture
- Add a dab of butter on top of each stuffed pepper
- Place three pieces of mushroom on top of the butter
- Bake at 350*F 30 to 35 minutes, or until the peppers are beginning to brown on the edges
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.36 Kcal (877 kJ) | ||
| Calories from fat | 4.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.49g | 1% | |
|---|---|---|---|
| Sodium | 6.49mg | 0% | |
| Potassium | 245.9mg | 5% | |
| Total Carbs | 45.71g | 15% | |
| Sugars | 5.37g | 21% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 3.73g | 7% | |
| Vitamin C | 122.8mg | 205% | |
| Vitamin A | 3mg | 99% | |
| Iron | 52.3mg | 291% | |
| Calcium | 13.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 91.9 Kcal (385 kJ) | ||
| Calories from fat | 1.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.22g | 1% | |
|---|---|---|---|
| Sodium | 2.85mg | 0% | |
| Potassium | 107.95mg | 5% | |
| Total Carbs | 20.07g | 15% | |
| Sugars | 2.36g | 21% | |
| Dietary Fiber | 1.01g | 9% | |
| Protein | 1.64g | 7% | |
| Vitamin C | 53.9mg | 205% | |
| Vitamin A | 1.3mg | 99% | |
| Iron | 23mg | 291% | |
| Calcium | 6.1mg | 1% | |
* 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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