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• Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the rice, tomatoes, corn, onion and beans. Stir in the Monterey Jack cheese, olives, basil, garlic, salt and pepper. Spoon into peppers.
• Combine spaghetti sauce and water; pour half into an oval 5-qt. slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.
• Cover and cook on low for 3-1/2 to 4 hours or until peppers are tender and filling is heated through.
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Serving Size: 1 Serving (331g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 404 | ||
Calories from Fat: 53 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 6121.5mg | 211 % | |
Potassium 1037.7mg | 27 % | |
Total Carbohydrate 71.3g | 21 % | |
Dietary Fiber 9.4g | 38 % | |
Sugars, other 61.9g | ||
Protein 18.2g | 26 % | |
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: 404
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