Directions:
- Prepare beans and rice according to package directions. Let stand until most of the liquid is absorbed.
- Preheat oven to 350 degrees.
- Wash and dry peppers. Slice off the stem end and remove membrane and seeds.
- Stuff each pepper halfway with beans and rice, sprinkle in 1/4 of the cheese, fill to the top with beans and rice and sprinkle in another 1/4 of the cheese. Press with the back of a spoon as you fill to compact. Replace the stem ends onto the peppers.
- Stand up in an ovenproof baking dish and spoon tomato soup over. Do not reconstitute the soup.
- Bake for 40 - 50 minutes, until peppers are tender.
- Note: Not a big deal if the peppers won't stand up. Use a couple of toothpicks to hold the stem lid in place.
- Prep time doesn't include time to make the beans and rice - 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.07 Kcal (670 kJ) | ||
| Calories from fat | 87.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.73g | 15% | |
|---|---|---|---|
| Cholesterol | 30.95mg | 10% | |
| Sodium | 223.09mg | 9% | |
| Potassium | 317.64mg | 7% | |
| Total Carbs | 8.48g | 3% | |
| Sugars | 5.43g | 22% | |
| Dietary Fiber | 2.33g | 9% | |
| Protein | 8.63g | 17% | |
| Vitamin C | 141.2mg | 235% | |
| Iron | 0.4mg | 2% | |
| Calcium | 221.8mg | 22% | |
| Amount Per 100 g | |||
| Calories | 107.72 Kcal (451 kJ) | ||
| Calories from fat | 58.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.55g | 15% | |
|---|---|---|---|
| Cholesterol | 20.83mg | 10% | |
| Sodium | 150.13mg | 9% | |
| Potassium | 213.76mg | 7% | |
| Total Carbs | 5.71g | 3% | |
| Sugars | 3.65g | 22% | |
| Dietary Fiber | 1.57g | 9% | |
| Protein | 5.81g | 17% | |
| Vitamin C | 95mg | 235% | |
| Iron | 0.3mg | 2% | |
| Calcium | 149.3mg | 22% | |
* 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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