Directions:
- Rinse the peppers under warm running water.
- Cut a slice from a stem end of each pepper (about 1/2 inch thick).
- Remove the core, white veins, and seeds.
- Fill a medium size pot with water and bring to boil.
- Place the peppers, and the tops, into the boiling water and cook for 5 minutes.
- Remove peppers and cool.
- Arrange peppers in a shallow baking dish.
- Sauté chopped onions in canola oil to a golden color.
- Add mushrooms and garlic, and sauté for 3 minutes.
- Mix the rice and mushrooms, and season with Italian seasoning, salt and pepper, to taste.
- Fill the peppers with the rice filling.
- Place the pepper top slices over the filling.
- Pour 1/4 cup of vegetable broth into each pepper, and pour the remaining broth into the pan.
- Bake uncovered, at 350 degrees F, for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 449.87 Kcal (1884 kJ) | ||
| Calories from fat | 167.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.57g | 29% | |
|---|---|---|---|
| Cholesterol | 2.46mg | 1% | |
| Sodium | 1864.77mg | 78% | |
| Potassium | 1287.84mg | 27% | |
| Total Carbs | 62.29g | 21% | |
| Sugars | 13.4g | 54% | |
| Dietary Fiber | 10.5g | 42% | |
| Protein | 14.37g | 29% | |
| Vitamin C | 199.6mg | 333% | |
| Iron | 4.5mg | 25% | |
| Calcium | 75.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 63.09 Kcal (264 kJ) | ||
| Calories from fat | 23.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.6g | 29% | |
|---|---|---|---|
| Cholesterol | 0.34mg | 1% | |
| Sodium | 261.51mg | 78% | |
| Potassium | 180.6mg | 27% | |
| Total Carbs | 8.74g | 21% | |
| Sugars | 1.88g | 54% | |
| Dietary Fiber | 1.47g | 42% | |
| Protein | 2.02g | 29% | |
| Vitamin C | 28mg | 333% | |
| Iron | 0.6mg | 25% | |
| Calcium | 10.6mg | 8% | |
* 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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