Directions:
- Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside. In a bowl, combine beef, 1/4 cup of tomato sauce, rice, 2 tablespoons of cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 350° for 45-60 minutes or until meat is no longer pink and peppers are tender. Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 370.33 Kcal (1550 kJ) | ||
| Calories from fat | 150.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.73g | 26% | |
|---|---|---|---|
| Cholesterol | 187.65mg | 63% | |
| Sodium | 1134.93mg | 47% | |
| Potassium | 585.13mg | 12% | |
| Total Carbs | 20.16g | 7% | |
| Sugars | 4.37g | 17% | |
| Dietary Fiber | 3.07g | 12% | |
| Protein | 35.92g | 72% | |
| Vitamin C | 96.7mg | 161% | |
| Iron | 2.8mg | 15% | |
| Calcium | 212.3mg | 21% | |
| Amount Per 100 g | |||
| Calories | 118.83 Kcal (498 kJ) | ||
| Calories from fat | 48.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.37g | 26% | |
|---|---|---|---|
| Cholesterol | 60.21mg | 63% | |
| Sodium | 364.16mg | 47% | |
| Potassium | 187.75mg | 12% | |
| Total Carbs | 6.47g | 7% | |
| Sugars | 1.4g | 17% | |
| Dietary Fiber | 0.99g | 12% | |
| Protein | 11.53g | 72% | |
| Vitamin C | 31mg | 161% | |
| Iron | 0.9mg | 15% | |
| Calcium | 68.1mg | 21% | |
* 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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