Directions:
- Place peppers on an aluminum foil-lined baking sheet.
- Bake at 500° for 20 minutes or until peppers look blistered.
- Place peppers in a large heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers, keeping stems intact. Make a slit along 1 side of each pepper; remove and discard seeds and membranes. Set peppers aside.
- Cook pork, onion, and garlic in hot oil in a large skillet over medium heat until pork is browned, stirring until it crumbles; drain. Stir in apricot and next 7 ingredients.
- Stuff peppers evenly with pork mixture, and place in a lightly greased 13- x 9-inch baking dish.
- Bake, covered, at 350° for 20 minutes. Uncover and bake 10 more minutes. Serve with Tomato Sauce. Garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1607.05 Kcal (6728 kJ) | ||
| Calories from fat | 1383.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 153.72g | 236% | |
|---|---|---|---|
| Cholesterol | 163.26mg | 54% | |
| Sodium | 403.62mg | 17% | |
| Potassium | 1310.93mg | 28% | |
| Total Carbs | 36.39g | 12% | |
| Sugars | 23.57g | 94% | |
| Dietary Fiber | 4.66g | 19% | |
| Protein | 22.52g | 45% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 2mg | 11% | |
| Calcium | 78.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 512.23 Kcal (2145 kJ) | ||
| Calories from fat | 440.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49g | 236% | |
|---|---|---|---|
| Cholesterol | 52.04mg | 54% | |
| Sodium | 128.65mg | 17% | |
| Potassium | 417.84mg | 28% | |
| Total Carbs | 11.6g | 12% | |
| Sugars | 7.51g | 94% | |
| Dietary Fiber | 1.48g | 19% | |
| Protein | 7.18g | 45% | |
| Vitamin C | 1.2mg | 6% | |
| Iron | 0.7mg | 11% | |
| Calcium | 24.9mg | 8% | |
* 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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