Directions:
- Cut tops off peppers; remove and discard seeds and membranes. Trim stems from tops, and discard stems. Chop pepper tops; set aside. Arrange pepper shells in an 11- x 7- x 1 1/2-inch baking dish. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 7 minutes, rotating dish a quarter-turn every 2 minutes. Set aside.
- Combine meat, onion, garlic, and chopped pepper in a large nonstick skillet; cook over medium heat until meat is browned, stirring until it crumbles. Drain, if necessary.
- Add rice and next 3 ingredients. Cook until thoroughly heated, stirring occasionally. Stir in cilantro. Spoon meat mixture evenly into pepper shells; place shells in an 8-inch square baking dish. Bake at 350° for 20 minutes; sprinkle evenly with cheese, and bake 5 additional minutes or until cheese melts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.88 Kcal (1013 kJ) | ||
| Calories from fat | 25.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.81g | 4% | |
|---|---|---|---|
| Cholesterol | 3.97mg | 1% | |
| Sodium | 67.83mg | 3% | |
| Potassium | 562.51mg | 12% | |
| Total Carbs | 44.97g | 15% | |
| Sugars | 8.84g | 35% | |
| Dietary Fiber | 7.01g | 28% | |
| Protein | 8.44g | 17% | |
| Vitamin C | 212.9mg | 355% | |
| Iron | 0.6mg | 3% | |
| Calcium | 104.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 72.07 Kcal (302 kJ) | ||
| Calories from fat | 7.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.84g | 4% | |
|---|---|---|---|
| Cholesterol | 1.18mg | 1% | |
| Sodium | 20.21mg | 3% | |
| Potassium | 167.6mg | 12% | |
| Total Carbs | 13.4g | 15% | |
| Sugars | 2.63g | 35% | |
| Dietary Fiber | 2.09g | 28% | |
| Protein | 2.51g | 17% | |
| Vitamin C | 63.4mg | 355% | |
| Iron | 0.2mg | 3% | |
| Calcium | 31.2mg | 10% | |
* 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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