Directions:
- Preheat oven to 325.
- Cut off the stem of the bell pepper and remove seeds and membranes; rinse pepper.
- Submerge peppers in boiling water for 2-3 minutes; remove and drain.
- Fry meat and onion in a pan until thoroughly cooked; drain off juices.
- Stir in rice, salt, garlic powder, cumin and 1 cup of the tomato sauce. Heat on stove until bubbling.
- Stuff peppers with beef mixture.
- Stand upright in square baking dish.
- Pour remaining tomato sauce over pepper, cover, and bake for 30 minutes. Uncover peppers and top with cheese.
- Cook an additional 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.64 Kcal (1003 kJ) | ||
| Calories from fat | 88.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.87g | 15% | |
|---|---|---|---|
| Cholesterol | 49.4mg | 16% | |
| Sodium | 1015.08mg | 42% | |
| Potassium | 556.5mg | 12% | |
| Total Carbs | 17.8g | 6% | |
| Sugars | 4.1g | 16% | |
| Dietary Fiber | 3.79g | 15% | |
| Protein | 21.46g | 43% | |
| Vitamin C | 131.9mg | 220% | |
| Iron | 1.9mg | 11% | |
| Calcium | 168.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 82.05 Kcal (344 kJ) | ||
| Calories from fat | 30.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.38g | 15% | |
|---|---|---|---|
| Cholesterol | 16.92mg | 16% | |
| Sodium | 347.55mg | 42% | |
| Potassium | 190.53mg | 12% | |
| Total Carbs | 6.09g | 6% | |
| Sugars | 1.4g | 16% | |
| Dietary Fiber | 1.3g | 15% | |
| Protein | 7.35g | 43% | |
| Vitamin C | 45.2mg | 220% | |
| Iron | 0.7mg | 11% | |
| Calcium | 57.6mg | 17% | |
* 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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