Directions:
- Cut tops off peppers, and remove seeds. Cook tops and bottoms of peppers in boiling water 5 minutes. Drain peppers; set aside.
- Preheat oven to 350°.
- Cook ground round, onion, and garlic in a large nonstick skillet over medium heat until meat is browned, stirring until it crumbles; drain. Wipe drippings from skillet with a paper towel. Return meat mixture to skillet, and add rice and remaining 6 ingredients. Cook 3 minutes or until thoroughly heated, stirring occasionally.
- Spoon meat mixture evenly into pepper shells, and replace tops; place stuffed shells in an 8-inch square baking dish. Add hot water to dish to a depth of 1 inch. Bake, uncovered, at 350° for 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.74 Kcal (840 kJ) | ||
| Calories from fat | 32.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.66g | 6% | |
|---|---|---|---|
| Cholesterol | 7.1mg | 2% | |
| Sodium | 241.2mg | 10% | |
| Potassium | 360.95mg | 8% | |
| Total Carbs | 36.28g | 12% | |
| Sugars | 7.23g | 29% | |
| Dietary Fiber | 5.3g | 21% | |
| Protein | 5.61g | 11% | |
| Vitamin C | 125.7mg | 209% | |
| Vitamin A | 3mg | 99% | |
| Iron | 51.1mg | 284% | |
| Calcium | 58.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 63.14 Kcal (264 kJ) | ||
| Calories from fat | 10.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.15g | 6% | |
|---|---|---|---|
| Cholesterol | 2.23mg | 2% | |
| Sodium | 75.87mg | 10% | |
| Potassium | 113.54mg | 8% | |
| Total Carbs | 11.41g | 12% | |
| Sugars | 2.27g | 29% | |
| Dietary Fiber | 1.67g | 21% | |
| Protein | 1.76g | 11% | |
| Vitamin C | 39.5mg | 209% | |
| Vitamin A | 0.9mg | 99% | |
| Iron | 16.1mg | 284% | |
| Calcium | 18.3mg | 6% | |
* 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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