Directions:
- Preheat the oven to 425 degrees F.
- Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.
- Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.77 Kcal (966 kJ) | ||
| Calories from fat | 172.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.14g | 29% | |
|---|---|---|---|
| Cholesterol | 64.78mg | 22% | |
| Sodium | 429.55mg | 18% | |
| Potassium | 159.37mg | 3% | |
| Total Carbs | 5.66g | 2% | |
| Sugars | 3.58g | 14% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 11.81g | 24% | |
| Vitamin C | 50.3mg | 84% | |
| Iron | 0.1mg | 1% | |
| Calcium | 234.3mg | 23% | |
| Amount Per 100 g | |||
| Calories | 195.78 Kcal (820 kJ) | ||
| Calories from fat | 146.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.23g | 29% | |
|---|---|---|---|
| Cholesterol | 54.96mg | 22% | |
| Sodium | 364.41mg | 18% | |
| Potassium | 135.2mg | 3% | |
| Total Carbs | 4.8g | 2% | |
| Sugars | 3.04g | 14% | |
| Dietary Fiber | 1.39g | 7% | |
| Protein | 10.02g | 24% | |
| Vitamin C | 42.7mg | 84% | |
| Iron | 0.1mg | 1% | |
| Calcium | 198.7mg | 23% | |
* 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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