Directions:
- Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water. Place peppers upside down on paper towels; set aside.
- Drain tomatoes, reserving the juice; set tomatoes and juice aside. In a large skillet, saute onion in butter until tender. Add the rice, mushrooms, ham, sugar, hot pepper sauce and reserved tomatoes; mix well. Loosely spoon into peppers.
- Place in an ungreased 2-qt. baking dish. Pour reserved tomato juice over peppers. Cover and bake at 350° for 35-40 minutes; sprinkle with cheese. Bake 5 minutes longer or until the cheese is melted. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 394.97 Kcal (1654 kJ) | ||
| Calories from fat | 114.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.74g | 20% | |
|---|---|---|---|
| Cholesterol | 37.51mg | 13% | |
| Sodium | 145.04mg | 6% | |
| Potassium | 548.21mg | 12% | |
| Total Carbs | 31.91g | 11% | |
| Sugars | 10.06g | 40% | |
| Dietary Fiber | 5.88g | 24% | |
| Protein | 10.88g | 22% | |
| Vitamin C | 213.9mg | 356% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 178.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 102.38 Kcal (429 kJ) | ||
| Calories from fat | 29.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.3g | 20% | |
|---|---|---|---|
| Cholesterol | 9.72mg | 13% | |
| Sodium | 37.59mg | 6% | |
| Potassium | 142.1mg | 12% | |
| Total Carbs | 8.27g | 11% | |
| Sugars | 2.61g | 40% | |
| Dietary Fiber | 1.52g | 24% | |
| Protein | 2.82g | 22% | |
| Vitamin C | 55.4mg | 356% | |
| Iron | 0.3mg | 7% | |
| Calcium | 46.2mg | 18% | |
* 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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