On a board, remove ribs and seeds from the pepper. Place the peppers, cut side down in an 8-inch round or square micro-safe dish or casserole. Cook on high heat for about 4 minutes. In a small bowl, mix together the tomato sauce, cayenne pepper, jalapenos, onion and oregano. Remove cooked bell peppers from microwave. Turn over, where the cut side is up. Spoon the rice into the cavities. Spoon the remaining sauce over the filled peppers. Top with sharp cheddar cheese. Cover with waxed paper and micro-cook on medium heat until done. Serve warm. Approximately 8 minutes. Per serving (excluding unknown items): 842 Calories; 21g Fat (22% calories from fat); 28g Protein; 135g Carbohydrate; 59mg Cholesterol; 369mg Sodium By Patty
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|Serving Size: 1 Serving (1925g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 200 (12%)|
|Amt Per Serving||% DV|
|Total Fat 22.2g||30 %|
|Saturated Fat 12.7g||64 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 59.3mg||18 %|
|Sodium 434.8mg||15 %|
|Potassium 1030.9mg||27 %|
|Total Carbohydrate 316.5g||93 %|
|Dietary Fiber 22.1g||88 %|
|Sugars, other 294.4g|
|Protein 46.3g||66 %|
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Calories per serving: 1674
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