*Cut thin slice off top of each pepper. Carefully remove seeds and membranes, leaving peppers whole.
* combine beans, cheese, salsa, corn, green onions, rice, chili powder and cumin in medium bowl; stir to blend, spoon bean mixture evenly into each pepper. place peppers in Crock-pot slow cooker.
* cover; cook on low 4-6 hours. serve with source cream if desired
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (353g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 459 | ||
Calories from Fat: 183 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.3g | 27 % | |
Saturated Fat 12.3g | 61 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 56.3mg | 17 % | |
Sodium 417.6mg | 14 % | |
Potassium 801.6mg | 21 % | |
Total Carbohydrate 45.4g | 13 % | |
Dietary Fiber 12.7g | 51 % | |
Sugars, other 32.7g | ||
Protein 26.6g | 38 % | |
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: 459
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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