In a soup pot, combine tomato sauce, water, garlic powder, salt and black pepper. Mix well. Remove 1 cup of the mixture to a large b owl and add ground chicken, rice and onion; mix well. Stuff bell peppers equally with the ground chicken mixture and place in the soup pot. Spoon some sauce from the pot over the bell peppers. Cover and cook over Low heat 55-60 minutes, or until chicken is cooked through and rice is tender. Serve with additional sauce from the pot spooned over the peppers. Serves 6. MC formatting by email@example.com Recipe by: Mr. Foods Easy Cooking Magazine, Winter/Spring 98 Posted to MC-Recipe Digest by Roberta Banghart
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|Serving Size: 1 Serving (289g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 59 (21%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 64.2mg||20 %|
|Sodium 765.2mg||26 %|
|Potassium 919.7mg||24 %|
|Total Carbohydrate 39.8g||12 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 36g|
|Protein 17.7g||25 %|
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Calories per serving: 285
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