Directions:
- Cut tops off peppers, and remove seeds, reserving tops of peppers.
- Mix remaining ingredients in a bowl, and stuff peppers.
- Place pepper tops back on peppers.
- Pour remaining ingredients over the stuffed peppers, and work down in between the peppers.
- Cover and cook on low 6-8 hours, or until the peppers are done to your liking. ( We are satisified after 6 1/2 hours).
- If you prefer, you can add 1/2 cup tomato juice if recipe is too dry.
- When finished cooking, cut peppers in half and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.93 Kcal (435 kJ) | ||
| Calories from fat | 15.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.73g | 3% | |
|---|---|---|---|
| Sodium | 402.29mg | 17% | |
| Potassium | 434.94mg | 9% | |
| Total Carbs | 21.25g | 7% | |
| Sugars | 6.54g | 26% | |
| Dietary Fiber | 3.38g | 14% | |
| Protein | 3.36g | 7% | |
| Vitamin C | 70.5mg | 117% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 26.5mg | 147% | |
| Calcium | 21mg | 2% | |
| Amount Per 100 g | |||
| Calories | 56.44 Kcal (236 kJ) | ||
| Calories from fat | 8.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.94g | 3% | |
|---|---|---|---|
| Sodium | 218.47mg | 17% | |
| Potassium | 236.2mg | 9% | |
| Total Carbs | 11.54g | 7% | |
| Sugars | 3.55g | 26% | |
| Dietary Fiber | 1.83g | 14% | |
| Protein | 1.82g | 7% | |
| Vitamin C | 38.3mg | 117% | |
| Vitamin A | 0.8mg | 49% | |
| Iron | 14.4mg | 147% | |
| Calcium | 11.4mg | 2% | |
* 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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