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Round 2 Recipe - Stuffed Peppers (Sandra Lee)

Round 2 Recipe - Stuffed Peppers (Sandra Lee)

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Round 2 Recipe - Stuffed Peppers (Sandra Lee)

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Ingredients:

Serving

2 red bell peppers
2 cups reserved brown rice mixture from brown rice and mushroom salad
1/2 cup shredded mozzarella, divided
1 (15-oz) can diced tomatoes, drained

Directions:

Preheat the oven to 350 degrees F.
Cut the red peppers in half and scoop out the seeds and ribs. Place them onto a baking sheet.
To the reserved brown rice mixture, stir in half the cheese and all the tomatoes. Stuff the peppers with the rice mixture, dividing it evenly. Top the peppers with the remaining cheese. Bake until the peppers are tender and the cheese has melted, 25 to 30 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	14376.11 Kcal (60190 kJ)
Calories from fat	6518.57 Kcal
		% Daily Value*
Total Fat	724.29g	1114%
Cholesterol	3285.97mg	1095%
Sodium	38736.09mg	1614%
Potassium	96.89mg	2%
Total Carbs	607.38g	202%
Sugars	171.57g	686%
Dietary Fiber	170.09g	680%
Protein	1260.02g	2520%
Vitamin C	60.2mg	100%
Vitamin A	1.5mg	49%
Iron	25.2mg	140%
Calcium	139.4mg	14%

Amount Per 100 g
Calories	6733.15 Kcal (28190 kJ)
Calories from fat	3053.02 Kcal
		% Daily Value*
Total Fat	339.22g	1114%
Cholesterol	1539.01mg	1095%
Sodium	18142.31mg	1614%
Potassium	45.38mg	2%
Total Carbs	284.47g	202%
Sugars	80.36g	686%
Dietary Fiber	79.66g	680%
Protein	590.14g	2520%
Vitamin C	28.2mg	100%
Vitamin A	0.7mg	49%
Iron	11.8mg	140%
Calcium	65.3mg	14%

* 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.

Tastes

salty
savory
bitter
sweet

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