Directions:
- Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray.
- Cook, covered, on low 3-4 hours or until peppers are tender and filling is heated through. If desired, serve with sour cream. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.43 Kcal (852 kJ) | ||
| Calories from fat | 51.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.72g | 9% | |
|---|---|---|---|
| Cholesterol | 15.89mg | 5% | |
| Sodium | 594.23mg | 25% | |
| Potassium | 582.05mg | 12% | |
| Total Carbs | 30.17g | 10% | |
| Sugars | 10.35g | 41% | |
| Dietary Fiber | 5.53g | 22% | |
| Protein | 8.73g | 17% | |
| Vitamin C | 154.8mg | 258% | |
| Iron | 1.5mg | 8% | |
| Calcium | 94.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 81.49 Kcal (341 kJ) | ||
| Calories from fat | 20.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.29g | 9% | |
|---|---|---|---|
| Cholesterol | 6.37mg | 5% | |
| Sodium | 238.05mg | 25% | |
| Potassium | 233.17mg | 12% | |
| Total Carbs | 12.09g | 10% | |
| Sugars | 4.15g | 41% | |
| Dietary Fiber | 2.22g | 22% | |
| Protein | 3.5g | 17% | |
| Vitamin C | 62mg | 258% | |
| Iron | 0.6mg | 8% | |
| Calcium | 37.8mg | 9% | |
* 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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