Directions:
- 1.Cook the rice without salt or butter according to the package directions.
- 2.Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir 2 cups of the sauce and the rice in the skillet.
- 3.Cut each pepper in half lengthwise. Discard the seeds and white membranes. Place the pepper shells in a 17 x 11-inch roasting pan.
- 4.Spoon the beef mixture into the pepper shells. Pour the remaining sauce over the filled peppers. Cover the dish.
- 5.Bake at 400°F for 45 minutes or until the peppers are tender. Top with the cheese. Let stand for 5 minutes or until the cheese is melted.
- 6.Serving Suggestion: Serve with a salad of romaine lettuce and cherry tomatoes drizzled with lowfat balsamic vinaigrette. For dessert, serve biscotti with prepared lemon curd for dipping.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 309.31 Kcal (1295 kJ) | ||
| Calories from fat | 70.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.78g | 12% | |
|---|---|---|---|
| Cholesterol | 50.26mg | 17% | |
| Sodium | 914.29mg | 38% | |
| Potassium | 503.61mg | 11% | |
| Total Carbs | 35.58g | 12% | |
| Sugars | 22.71g | 91% | |
| Dietary Fiber | 9.03g | 36% | |
| Protein | 27.66g | 55% | |
| Vitamin C | 101.2mg | 169% | |
| Iron | 3.6mg | 20% | |
| Calcium | 240.6mg | 24% | |
| Amount Per 100 g | |||
| Calories | 66.21 Kcal (277 kJ) | ||
| Calories from fat | 14.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.67g | 12% | |
|---|---|---|---|
| Cholesterol | 10.76mg | 17% | |
| Sodium | 195.72mg | 38% | |
| Potassium | 107.8mg | 11% | |
| Total Carbs | 7.62g | 12% | |
| Sugars | 4.86g | 91% | |
| Dietary Fiber | 1.93g | 36% | |
| Protein | 5.92g | 55% | |
| Vitamin C | 21.7mg | 169% | |
| Iron | 0.8mg | 20% | |
| Calcium | 51.5mg | 24% | |
* 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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