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Suggest a better descriptionSteam bell peppers until tender. Cook contents of the box according to package directions. After the rice is cooked add one egg and the vegetables to the rice. Stuff the mixture into cooled bell peppers, and cover with cheese. Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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Serving Size: 1 Pepper (168g) | ||
Recipe Makes: 6 | ||
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Calories: 124 | ||
Calories from Fat: 71 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 55mg | 17 % | |
Sodium 181.7mg | 6 % | |
Potassium 267.1mg | 7 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 5.1g | ||
Protein 7g | 10 % | |
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: 124
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