Vegetable-Stuffed Peppers Recipe

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Ingredients:

Serving

2 cans (14-1/2 oz each) diced tomatoes, undrained
1 can (16 oz) kidney beans, rinsed and drained
1-1/2 cups cooked rice
2 cups (8 oz) shredded cheddar cheese, divided
1 package (10 oz) frozen corn, thawed
1/4 cup chopped onion
1 tsp worcestershire sauce
3/4 tsp chili powder
1/2 tsp pepper
1/4 tsp salt
6 medium green peppers

Directions:

In a large bowl, combine the tomatoes, beans, rice, 1-1/2 cups cheese, corn, onion, Worcestershire sauce, chili powder, pepper and salt. Remove and discard tops and seeds of green peppers. Fill each pepper with about 1 cup vegetable mixture. Place in a 5-qt. slow cooker. Cover and cook on low for 8 hours.
Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until peppers are tender and cheese is melted. Yield: 6 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	128.16 Kcal (537 kJ)
Calories from fat	34.5 Kcal
		% Daily Value*
Total Fat	3.83g	6%
Cholesterol	11.62mg	4%
Sodium	215.44mg	9%
Potassium	325.99mg	7%
Total Carbs	18.51g	6%
Sugars	3.98g	16%
Dietary Fiber	4.02g	16%
Protein	6.17g	12%
Vitamin C	97.2mg	162%
Iron	0.8mg	5%
Calcium	92.2mg	9%

Amount Per 100 g
Calories	65.14 Kcal (273 kJ)
Calories from fat	17.53 Kcal
		% Daily Value*
Total Fat	1.95g	6%
Cholesterol	5.91mg	4%
Sodium	109.51mg	9%
Potassium	165.7mg	7%
Total Carbs	9.41g	6%
Sugars	2.02g	16%
Dietary Fiber	2.04g	16%
Protein	3.14g	12%
Vitamin C	49.4mg	162%
Iron	0.4mg	5%
Calcium	46.8mg	9%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.1

Points
3

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
low cholesterol

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