Directions:
- Cut tops from peppers, and remove seeds and membrane. Set tops aside.
- Cook peppers in boiling water to cover 1 minute, and drain. Plunge into ice water to stop the cooking process; drain and set aside.
- Peel potato, and cut into 1-inch pieces. Cook in boiling water to cover 20 minutes or until tender; drain and mash.
- Sauté zucchini and next 3 ingredients in hot oil 3 minutes. Add wine, and cook 2 minutes or until liquid is evaporated. Remove from heat.
- Stir together potato, zucchini mixture, 3 tablespoons grated Parmesan cheese, and next 3 ingredients. Spoon into peppers and place in a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with remaining 1 tablespoon cheese, and replace pepper tops.
- Bake at 400° for 10 minutes or until lightly browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 24.69 Kcal (103 kJ) | ||
| Calories from fat | 14.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.6g | 2% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 104.32mg | 4% | |
| Potassium | 71.76mg | 2% | |
| Total Carbs | 0.85g | 0% | |
| Sugars | 0.11g | 0% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 1.31g | 3% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 0.2mg | 1% | |
| Calcium | 32.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 110.69 Kcal (463 kJ) | ||
| Calories from fat | 64.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.17g | 2% | |
|---|---|---|---|
| Cholesterol | 16.16mg | 1% | |
| Sodium | 467.71mg | 4% | |
| Potassium | 321.74mg | 2% | |
| Total Carbs | 3.81g | 0% | |
| Sugars | 0.47g | 0% | |
| Dietary Fiber | 0.71g | 1% | |
| Protein | 5.88g | 3% | |
| Vitamin C | 20.6mg | 8% | |
| Iron | 0.8mg | 1% | |
| Calcium | 145.5mg | 3% | |
* 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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