Directions:
- Cut the top off each pepper and set tops aside. Remove seeds. Stuff peppers with cheese. Replace tops and secure with toothpicks; set aside.
- Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat for 18 minutes or until a meat thermometer reads 160°. Place peppers over indirect heat; heat for 10 minutes or until browned. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.71 Kcal (539 kJ) | ||
| Calories from fat | 42.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.76g | 7% | |
|---|---|---|---|
| Cholesterol | 57.54mg | 19% | |
| Sodium | 222.3mg | 9% | |
| Potassium | 367.9mg | 8% | |
| Total Carbs | 2.11g | 1% | |
| Sugars | 0.3g | 1% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 18.61g | 37% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.5mg | 8% | |
| Calcium | 88.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 144.88 Kcal (607 kJ) | ||
| Calories from fat | 48.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.36g | 7% | |
|---|---|---|---|
| Cholesterol | 64.77mg | 19% | |
| Sodium | 250.24mg | 9% | |
| Potassium | 414.13mg | 8% | |
| Total Carbs | 2.38g | 1% | |
| Sugars | 0.34g | 1% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 20.94g | 37% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.7mg | 8% | |
| Calcium | 100mg | 9% | |
* 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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