Directions:
- Cut a slit lengthwise down the sides of the chilies.
- Remove the seeds. Transfer the chilies to a baking sheet. In a
- Large bowl, mash tofu. Add garlic, onion, rice, tomato, olive oil, parsley, and salt and mix well. Stuff the peppers with the rice filling and bake in a 450° F oven
- For 30 minutes. Top each pepper with 1/4 cup shredded white Cheddar
- And continue baking until the cheese melts, about 3 minutes more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1540.03 Kcal (6448 kJ) | ||
| Calories from fat | 731.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 81.27g | 125% | |
|---|---|---|---|
| Cholesterol | 118.65mg | 40% | |
| Sodium | 4984.63mg | 208% | |
| Potassium | 969.33mg | 21% | |
| Total Carbs | 126.21g | 42% | |
| Sugars | 12.42g | 50% | |
| Dietary Fiber | 16.92g | 68% | |
| Protein | 81.81g | 164% | |
| Vitamin C | 27.4mg | 46% | |
| Iron | 10.5mg | 59% | |
| Calcium | 1392.9mg | 139% | |
| Amount Per 100 g | |||
| Calories | 125.99 Kcal (527 kJ) | ||
| Calories from fat | 59.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.65g | 125% | |
|---|---|---|---|
| Cholesterol | 9.71mg | 40% | |
| Sodium | 407.79mg | 208% | |
| Potassium | 79.3mg | 21% | |
| Total Carbs | 10.33g | 42% | |
| Sugars | 1.02g | 50% | |
| Dietary Fiber | 1.38g | 68% | |
| Protein | 6.69g | 164% | |
| Vitamin C | 2.2mg | 46% | |
| Iron | 0.9mg | 59% | |
| Calcium | 114mg | 139% | |
* 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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