Directions:
- Shred cheese with the pimientos and add the bread cumbs, seasoning and milk (or cream), blending well.
- Cut the tops off the peppers and remove the seeds and membranes.
- Drop the shells into boiling water and cook two or three minutes or until the peppers have lost their crisp texture.
- Drain.
- Fill with cheese mixture and place in a shallow pan.
- Add enough water to the pan to cover the bottom.
- Bake in a 350 degree oven for about 30 minutes, or until the mixture has set.
- Don't fill the pepper cases too full since the filling swells with cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.69 Kcal (865 kJ) | ||
| Calories from fat | 123.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.68g | 21% | |
|---|---|---|---|
| Cholesterol | 43.76mg | 15% | |
| Sodium | 349.05mg | 15% | |
| Potassium | 157.53mg | 3% | |
| Total Carbs | 8.42g | 3% | |
| Sugars | 4.52g | 18% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 11.15g | 22% | |
| Vitamin C | 59.7mg | 100% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.8mg | 143% | |
| Calcium | 314mg | 31% | |
| Amount Per 100 g | |||
| Calories | 130.59 Kcal (547 kJ) | ||
| Calories from fat | 77.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.64g | 21% | |
|---|---|---|---|
| Cholesterol | 27.65mg | 15% | |
| Sodium | 220.53mg | 15% | |
| Potassium | 99.53mg | 3% | |
| Total Carbs | 5.32g | 3% | |
| Sugars | 2.86g | 18% | |
| Dietary Fiber | 0.67g | 4% | |
| Protein | 7.05g | 22% | |
| Vitamin C | 37.7mg | 100% | |
| Vitamin A | 0.9mg | 49% | |
| Iron | 16.3mg | 143% | |
| Calcium | 198.4mg | 31% | |
* 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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