Directions:
- Preheat oven to 350 degrees.
- Slice each bell pepper into fourths removing seeds.
- Mix the next 11 ingredients in a large zip lock bag (this makes mixing the ingredients easier) squeezing until will mixed.
- Slice corner of bag and squeeze cream filling into peppers.
- Line baking sheet with Reynolds Wrap and place peppers on foil.
- Bake at 350 covered or 15 minutes with foil.
- Bake another 8 minutes uncovered until brown on top and bubbly.
- Let set for 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 360.01 Kcal (1507 kJ) | ||
| Calories from fat | 226.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.17g | 39% | |
|---|---|---|---|
| Cholesterol | 112.3mg | 37% | |
| Sodium | 1242.37mg | 52% | |
| Potassium | 399.49mg | 8% | |
| Total Carbs | 8.75g | 3% | |
| Sugars | 5.16g | 21% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 23.66g | 47% | |
| Vitamin C | 120.3mg | 200% | |
| Vitamin A | 3.2mg | 105% | |
| Iron | 51.4mg | 286% | |
| Calcium | 264.2mg | 26% | |
| Amount Per 100 g | |||
| Calories | 139.91 Kcal (586 kJ) | ||
| Calories from fat | 88.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.78g | 39% | |
|---|---|---|---|
| Cholesterol | 43.64mg | 37% | |
| Sodium | 482.8mg | 52% | |
| Potassium | 155.24mg | 8% | |
| Total Carbs | 3.4g | 3% | |
| Sugars | 2.01g | 21% | |
| Dietary Fiber | 0.65g | 7% | |
| Protein | 9.19g | 47% | |
| Vitamin C | 46.7mg | 200% | |
| Vitamin A | 1.2mg | 105% | |
| Iron | 20mg | 286% | |
| Calcium | 102.7mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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