Can be made in the crock pot or baked in the oven.
1) Prepare Spanish rice
2) In a bowl, mix rice, beans, corn, cheese, salsa, salt, and pepper.
3) Cut off the tops of each bell pepper and clean out the insides. Stuff each bell pepper and place the tops back on. Place in the crock pot. Add 1/3 cup water. Cover and cook: High 3 hours or Low 6 hours. Or, bake 350* for 45 minutes.
Use tooth picks to secure bell pepper tops if needed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1756g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1891 | ||
Calories from Fat: 413 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.9g | 61 % | |
Saturated Fat 26.6g | 133 % | |
Monounsaturated Fat 12.6g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 117.5mg | 36 % | |
Sodium 2097.2mg | 72 % | |
Potassium 3351.2mg | 88 % | |
Total Carbohydrate 287.5g | 85 % | |
Dietary Fiber 52.4g | 210 % | |
Sugars, other 235.1g | ||
Protein 91.4g | 131 % | |
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: 1891
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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