Directions:
- Preheat a grill pan over high heat.
- Bring 2 cups vegetable broth and butter to a boil in a small covered pot. Add rice, reduce heat to low and cook 18 to 20 minutes, or until rice is tender and liquid is absorbed.
- Split peppers lengthwise and remove seeds, leaving stems in tact. Grill peppers on hot grill pan for 3 to 5 minutes on each side. Remove from grill and let cool enough to handle.
- To a medium skillet over moderate heat, add 1 tablespoon oil and onion. Saute onion 2 or 3 minutes. Add cooked rice to the pan and stir in peas and taco sauce. Season rice with salt and pepper.
- Load up pepper halves with seasoned rice. Top rice filled peppers with chopped cilantro or parsley and scallions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 368.62 Kcal (1543 kJ) | ||
| Calories from fat | 85.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.54g | 15% | |
|---|---|---|---|
| Cholesterol | 8.86mg | 3% | |
| Sodium | 1063.16mg | 44% | |
| Potassium | 532.18mg | 11% | |
| Total Carbs | 63.15g | 21% | |
| Sugars | 6.86g | 27% | |
| Dietary Fiber | 5.23g | 21% | |
| Protein | 9.12g | 18% | |
| Vitamin C | 12.4mg | 21% | |
| Iron | 3.9mg | 22% | |
| Calcium | 57.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 124.1 Kcal (520 kJ) | ||
| Calories from fat | 28.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 15% | |
|---|---|---|---|
| Cholesterol | 2.98mg | 3% | |
| Sodium | 357.94mg | 44% | |
| Potassium | 179.17mg | 11% | |
| Total Carbs | 21.26g | 21% | |
| Sugars | 2.31g | 27% | |
| Dietary Fiber | 1.76g | 21% | |
| Protein | 3.07g | 18% | |
| Vitamin C | 4.2mg | 21% | |
| Iron | 1.3mg | 22% | |
| Calcium | 19.3mg | 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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