Directions:
- Wash peppers, remove tops and seeds.
- Place upright in 2 quart microproof casserole.
- Pour water over bottom of dish and cook covered on hi 2 minutes.
- Drain water.
- Let peppers stand while preparing filling.
- Crumble beef into glass mixing bowl.
- Add onion and cook on hi 4 minutes, stirring once during cooking.
- Drain fat.
- Stir in garlic salt pepper rice parsley and 1 cup tomato sauce.
- Fill green peppers with mixture mounding on top.
- Replace peppers in casserole and top each with remaining tomato sauce.
- Cook covered on hi 10 to 12 minutes or until peppers are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.79 Kcal (1130 kJ) | ||
| Calories from fat | 51.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 9% | |
|---|---|---|---|
| Cholesterol | 70.29mg | 23% | |
| Sodium | 781.78mg | 33% | |
| Potassium | 813.96mg | 17% | |
| Total Carbs | 25.55g | 9% | |
| Sugars | 5.72g | 23% | |
| Dietary Fiber | 5.28g | 21% | |
| Protein | 28.34g | 57% | |
| Vitamin C | 135.1mg | 225% | |
| Iron | 3mg | 17% | |
| Calcium | 41.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 68.89 Kcal (288 kJ) | ||
| Calories from fat | 13.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.45g | 9% | |
|---|---|---|---|
| Cholesterol | 17.95mg | 23% | |
| Sodium | 199.63mg | 33% | |
| Potassium | 207.84mg | 17% | |
| Total Carbs | 6.52g | 9% | |
| Sugars | 1.46g | 23% | |
| Dietary Fiber | 1.35g | 21% | |
| Protein | 7.24g | 57% | |
| Vitamin C | 34.5mg | 225% | |
| Iron | 0.8mg | 17% | |
| Calcium | 10.5mg | 4% | |
* 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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