Stuffed Peppers (Betty Crocker 40th Anniversary Edition)- Vegeta Recipe
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Directions:
- Cut thin slice from stem end of each bell pepper. Remove seeds and membranes; rinse peppers. Cook peppers in boiling water to cover; about 5 minutes; drain.
- Lightly saute remaining ingredients with 1 cup of the tomato sauce.
- Heat oven to 350°F
- Stuff peppers with mixture. Stand upright in square baking dish, 8x8x2. Pour remaining tomato sauce over peppers.
- Cover and bake 45 minutes. Uncover and bake 15 minutes longer.
- Sprinkle with cheese and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.9 Kcal (372 kJ) | ||
| Calories from fat | 0.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 2.54mg | 1% | |
| Sodium | 189.19mg | 8% | |
| Potassium | 227.07mg | 5% | |
| Total Carbs | 15.18g | 5% | |
| Sugars | 5.99g | 24% | |
| Dietary Fiber | 2.84g | 11% | |
| Protein | 5.99g | 12% | |
| Vitamin C | 119.8mg | 200% | |
| Vitamin A | 3mg | 99% | |
| Iron | 50.7mg | 282% | |
| Calcium | 147mg | 15% | |
| Amount Per 100 g | |||
| Calories | 41.2 Kcal (172 kJ) | ||
| Calories from fat | 0.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 1.18mg | 1% | |
| Sodium | 87.68mg | 8% | |
| Potassium | 105.24mg | 5% | |
| Total Carbs | 7.03g | 5% | |
| Sugars | 2.77g | 24% | |
| Dietary Fiber | 1.31g | 11% | |
| Protein | 2.78g | 12% | |
| Vitamin C | 55.5mg | 200% | |
| Vitamin A | 1.4mg | 99% | |
| Iron | 23.5mg | 282% | |
| Calcium | 68.2mg | 15% | |
* 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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