Directions:
- Cut tops off peppers; remove seeds. Place peppers cut side down on a microwave-safe plate; cover with plastic wrap. Microwave on high for 2-3 minutes or until crisp-tender; set aside.
- In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the rice, parsley, salt, cayenne and allspice.
- In a small saucepan, bring tomato sauce and broth to a boil. Stir in the vinegar, basil and 3 tablespoons Parmesan cheese; stir about 1/2 cup sauce into rice mixture. Spoon into peppers. Place in a greased shallow 1-qt. baking dish.
- Cover and bake at 350° for 30 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 5-10 minutes or until peppers are tender. Serve with remaining sauce. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 514.16 Kcal (2153 kJ) | ||
| Calories from fat | 172.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.21g | 30% | |
|---|---|---|---|
| Cholesterol | 79.09mg | 26% | |
| Sodium | 1463.89mg | 61% | |
| Potassium | 922.42mg | 20% | |
| Total Carbs | 52.37g | 17% | |
| Sugars | 10.56g | 42% | |
| Dietary Fiber | 7.79g | 31% | |
| Protein | 32.28g | 65% | |
| Vitamin C | 217mg | 362% | |
| Iron | 3.2mg | 18% | |
| Calcium | 188.3mg | 19% | |
| Amount Per 100 g | |||
| Calories | 97.67 Kcal (409 kJ) | ||
| Calories from fat | 32.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.65g | 30% | |
|---|---|---|---|
| Cholesterol | 15.03mg | 26% | |
| Sodium | 278.1mg | 61% | |
| Potassium | 175.23mg | 20% | |
| Total Carbs | 9.95g | 17% | |
| Sugars | 2.01g | 42% | |
| Dietary Fiber | 1.48g | 31% | |
| Protein | 6.13g | 65% | |
| Vitamin C | 41.2mg | 362% | |
| Iron | 0.6mg | 18% | |
| Calcium | 35.8mg | 19% | |
* 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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