* Combine rice and broth; bring to a boil. Reduce heat and simmer, covered 15 minutes.
* Meanwhile, cut tops off small peppers, or halve large peppers lengthwise. Remove membranes. In a 4-quart Dutch oven, immerse peppers in boiling water for 3 minutes. Remove, drain cut sides down, on paper towels. Place in a serving dish cut side up. Sprinkle lightly with salt and pepper.
* Stir in asparagus or broccoli, chicken, and herb into rice. Cover and cook 5 minutes more. Stir in whipping cream, shredded or grated cheese, and nuts. Spoon filling into peppers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (318g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 427 (59%)|
|Amt Per Serving||% DV|
|Total Fat 47.5g||63 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 19.2g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 223.1mg||69 %|
|Sodium 257.9mg||9 %|
|Potassium 589.9mg||16 %|
|Total Carbohydrate 15.3g||4 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 14.6g|
|Protein 56.2g||80 %|
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: 728
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!