Directions:
- Preheat oven to 350.
- Place rice & water in saucepan & bring to a boil. Reduce heat, cover & cook 20 minutes.
- Remove & discard the tops, seeds & membranes of peppers. Boil the peppers to soften them.
- In skillet over medium heat, cook the beef until evenly browned.
- Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of peppers if necessary so that they will stand upright).
- In a bowl, mix the beef, rice, 1 can (8 oz) tomato sauce, worcestershire sauce, garlic powder, onion powder, parmesan cheese. Spoon an equal amount of mix into each pepper. Mix the remaining tomato sauce & Italian seasoning in bowl & pour over peppers.
- Bake 1 hour basting with sauce every 15 minutes until peppers are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1607.53 Kcal (6730 kJ) | ||
| Calories from fat | 290.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.31g | 50% | |
|---|---|---|---|
| Cholesterol | 303.23mg | 101% | |
| Sodium | 8352.29mg | 348% | |
| Potassium | 4644.81mg | 99% | |
| Total Carbs | 200.8g | 67% | |
| Sugars | 62.44g | 250% | |
| Dietary Fiber | 27.46g | 110% | |
| Protein | 122.15g | 244% | |
| Vitamin C | 605.3mg | 1009% | |
| Iron | 16.4mg | 91% | |
| Calcium | 529.1mg | 53% | |
| Amount Per 100 g | |||
| Calories | 81.17 Kcal (340 kJ) | ||
| Calories from fat | 14.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 50% | |
|---|---|---|---|
| Cholesterol | 15.31mg | 101% | |
| Sodium | 421.71mg | 348% | |
| Potassium | 234.52mg | 99% | |
| Total Carbs | 10.14g | 67% | |
| Sugars | 3.15g | 250% | |
| Dietary Fiber | 1.39g | 110% | |
| Protein | 6.17g | 244% | |
| Vitamin C | 30.6mg | 1009% | |
| Iron | 0.8mg | 91% | |
| Calcium | 26.7mg | 53% | |
* 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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