Rice Stuffed Peppers Recipe
Ingredients
| Green peppers | 4 Medium | |
| Cooked rice | 1 Cup (16 tbs) | |
| Canned stewed tomatoes | 14 1⁄2 Ounce, drained (1 Can) | |
| Butter/Margarine | 1⁄4 Cup (4 tbs), melted | |
| Dry onion soup mix | 2 1⁄2 Tablespoon | |
| Shredded cheddar cheese | 2 Ounce |
Nutrition Facts
Serving size: Complete recipe
Calories 1190 Calories from Fat 582
% Daily Value*
Total Fat 66 g101.8%
Saturated Fat 41.6 g208.2%
Trans Fat 0 g
Cholesterol 181.7 mg60.6%
Sodium 4308.7 mg179.5%
Total Carbohydrates 128 g42.6%
Dietary Fiber 17.3 g69.3%
Sugars 30.6 g
Protein 28 g57%
Vitamin A 103% Vitamin C 860.3%
Calcium 67.7% Iron 58.9%
*Based on a 2000 Calorie diet
Directions
Cook peppers 5 minutes in boiling water to cover; drain and set aside.
Combine rice and next 3 ingredients; stir well.
Fill peppers with rice mixture; place in a 1 quart baking dish.
Pour hot water to depth of 1/2 inch into dish.
Bake at 350° for 25 minutes.
Sprinkle cheese over peppers; bake an additional 5 minutes.
Chef
