Directions:
- Cut bell peppers in half through stem. Remove all veins and seeds from peppers. Stuff each pepper with 3/4 cup shredded cabbage.
- Sprinkle 1/4 teaspoon of seasoning salt on each stuffed pepper. Next, place 1 pat of butter on each pepper.
- Cut Vidalia or sweet onion into 8 equal slices. Place onion slice on each stuffed pepper. Top each onion with a pat of butter and another 1/4 teaspoon of seasoned salt.
- Place each stuffed pepper on a double sheet of aluminum foil. Wrap each pepper individually in foil and seal tight.
- Place foil bundles on a charcoal grill and cook at 400°F for 45 minutes. Remove and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.77 Kcal (828 kJ) | ||
| Calories from fat | 145.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.2g | 25% | |
|---|---|---|---|
| Cholesterol | 43mg | 14% | |
| Sodium | 1188.28mg | 50% | |
| Potassium | 313.78mg | 7% | |
| Total Carbs | 12.22g | 4% | |
| Sugars | 7.59g | 30% | |
| Dietary Fiber | 4.63g | 19% | |
| Protein | 1.25g | 3% | |
| Vitamin C | 157.3mg | 262% | |
| Vitamin A | 3.2mg | 105% | |
| Iron | 50.3mg | 280% | |
| Calcium | 53.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 71.66 Kcal (300 kJ) | ||
| Calories from fat | 52.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.87g | 25% | |
|---|---|---|---|
| Cholesterol | 15.58mg | 14% | |
| Sodium | 430.54mg | 50% | |
| Potassium | 113.69mg | 7% | |
| Total Carbs | 4.43g | 4% | |
| Sugars | 2.75g | 30% | |
| Dietary Fiber | 1.68g | 19% | |
| Protein | 0.45g | 3% | |
| Vitamin C | 57mg | 262% | |
| Vitamin A | 1.1mg | 105% | |
| Iron | 18.2mg | 280% | |
| Calcium | 19.4mg | 5% | |
* 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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