Prep: 15 min; Cook: 15 min; Bake: 1 hr. Makes 6 Servings
1. Cut Peppers. Core and clean. Cook pepper in enough boiling water to cover for 5 minutes. Drain.
2. Cook crumbles and onion in skillet. Add garlic, rice and i can tomato sauce; cook until hot.
3. Heat oven 350.
4. Stuff peppers with mixture. Stand upright in baking dish.
5. Cover and bake 45 minutes.
6. Uncover bake 15 min. Cover with cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (310g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 346 | ||
Calories from Fat: 156 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.3g | 23 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 66.9mg | 21 % | |
Sodium 353.7mg | 12 % | |
Potassium 545.7mg | 14 % | |
Total Carbohydrate 28.5g | 8 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 28.4g | ||
Protein 19.2g | 27 % | |
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: 346
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