This is a high-protein vegetarian version of Stuffed Green Peppers.
Heat oven to 400 degrees F. Mash beans and combine with 1/4 cup water in a non-stick skillet over high heat. Add onions, celery and bean sprouts. Stir in tomatoes and a small amount of tomato liquid (about 1 Tablespoon). Add parsley.
Fill peppers with stuffing, top with cheese and place in a casserole dish with 1/2 inch of water. Bake for 25 minutes.
Calories: 191
Carbohydrates: 29.4
Cholesterol: 8mg
Fiber: 12g
Protein: 12.8g
Sodium: 174mg
Fat: 3.3g
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Serving Size: 1 Serving (387g) | ||
Recipe Makes: 4 | ||
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Calories: 341 | ||
Calories from Fat: 66 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 24.2mg | 7 % | |
Sodium 301.7mg | 10 % | |
Potassium 1043.3mg | 27 % | |
Total Carbohydrate 47.7g | 14 % | |
Dietary Fiber 16g | 64 % | |
Sugars, other 31.7g | ||
Protein 24g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 341
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