Directions:
- In large bowl, mix together rice, cheese, pesto, sun-dried tomatoes and pine nuts; set aside.
- Cut peppers in half through stems (retain stems); seed and core.
- Fill each pepper half with rice stuffing. Place, stuffing side up, in baking dish.
- Cover with foil; bake in 350°F (180°C) oven for 35 minutes.
- Topping: Remove foil. Sprinkle cheese over peppers; bake uncovered, for about 5 minutes longer or until cheese is golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.56 Kcal (810 kJ) | ||
| Calories from fat | 91.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.17g | 16% | |
|---|---|---|---|
| Cholesterol | 10.98mg | 4% | |
| Sodium | 199.6mg | 8% | |
| Potassium | 293.76mg | 6% | |
| Total Carbs | 17.36g | 6% | |
| Sugars | 3.92g | 16% | |
| Dietary Fiber | 2.85g | 11% | |
| Protein | 8.42g | 17% | |
| Vitamin C | 77.5mg | 129% | |
| Iron | 1mg | 6% | |
| Calcium | 155.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 140.32 Kcal (587 kJ) | ||
| Calories from fat | 66.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.37g | 16% | |
|---|---|---|---|
| Cholesterol | 7.96mg | 4% | |
| Sodium | 144.71mg | 8% | |
| Potassium | 212.97mg | 6% | |
| Total Carbs | 12.58g | 6% | |
| Sugars | 2.84g | 16% | |
| Dietary Fiber | 2.07g | 11% | |
| Protein | 6.11g | 17% | |
| Vitamin C | 56.2mg | 129% | |
| Iron | 0.7mg | 6% | |
| Calcium | 112.5mg | 16% | |
* 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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