Directions:
- Preheat oven to 350 degrees.
- Cut the peppers in half from stem to bottom. Remove seeds and ribs. Keep as much of the flesh at the stem end as possible. Place peppers, cup side up, in a baking dish. Set aside.
- Heat a oil in a nonstick sautee pan. Add potatoe, onion and cabbage. Saute until onion starts to become translucent and potatoes are partly cooked. Add garlic and mushrooms. Cook about 5 minutes more.
- Add ketchup and salt and pepper. Stir well. Remove from heat and stir in the meat and cheese.
- Fill pepper halves evenly with the meat & veggie mixture. Mound it up as needed.
- Pour 1cup water into the pan under the pepper halves. Bake in preheated oven for about 45 minutes or until peppers are well cooked and potatoes are done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 280.53 Kcal (1175 kJ) | ||
| Calories from fat | 185.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.58g | 32% | |
|---|---|---|---|
| Cholesterol | 45.97mg | 15% | |
| Sodium | 625.53mg | 26% | |
| Potassium | 262.67mg | 6% | |
| Total Carbs | 11.58g | 4% | |
| Sugars | 5.23g | 21% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 11.44g | 23% | |
| Vitamin C | 66.1mg | 110% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.8mg | 143% | |
| Calcium | 69.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 113.44 Kcal (475 kJ) | ||
| Calories from fat | 74.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.32g | 32% | |
|---|---|---|---|
| Cholesterol | 18.59mg | 15% | |
| Sodium | 252.94mg | 26% | |
| Potassium | 106.22mg | 6% | |
| Total Carbs | 4.68g | 4% | |
| Sugars | 2.12g | 21% | |
| Dietary Fiber | 0.68g | 7% | |
| Protein | 4.63g | 23% | |
| Vitamin C | 26.7mg | 110% | |
| Vitamin A | 0.6mg | 49% | |
| Iron | 10.4mg | 143% | |
| Calcium | 28mg | 7% | |
* 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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