From: email@example.com (Eileen & Bob Holze) Date: Wed, 22 May 1996 13:24:37 GMT Cut the top off and remove seeds from peppers. Stuff each pepper about 2/3 full (rice will need room to swell up). Thats right, the meat and rice go in raw, thats the beauty of it! Stand the peppers side-by-side in the slow cooker (you can stack them if you have to). Combine and pour over the peppers: 1 cup tomato sauce 1 cup water (I havent tried it, but you could probably use 2 cups of salsa instead of the sauce and water) Cook on low for 6-8 hours. If desired, heat more sauce to serve with the peppers. Recipe By : Betsy Couch
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (452g)|
|Recipe Makes: 4|
|Calories from Fat: 514 (66%)|
|Amt Per Serving||% DV|
|Total Fat 57.1g||76 %|
|Saturated Fat 21.6g||108 %|
|Monounsaturated Fat 19.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 170.1mg||52 %|
|Sodium 197.4mg||7 %|
|Potassium 922mg||24 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 22.2g|
|Protein 38.8g||55 %|
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Calories per serving: 778
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