Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Saute onions, garlic, celery, salt, pepper, parsley, basil, oregano and tarragon until onions are tender. Stir in cooked rice and tomatoes. Transfer to a medium bowl.
- In a small bowl combine Provolone and parmesan cheeses. Stir 3/4 of cheese mixture into rice mixture.
- Slice tops off of peppers and remove the seeds. Fill peppers with rice mixture and place in a shallow baking dish. Pour tomato sauce over peppers and sprinkle remaining cheese on top.
- Cover with aluminum foil and bake for 45 minutes. Remove foil and bake until cheese is golden and bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 469.55 Kcal (1966 kJ) | ||
| Calories from fat | 196.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.79g | 34% | |
|---|---|---|---|
| Cholesterol | 28.27mg | 9% | |
| Sodium | 520.64mg | 22% | |
| Potassium | 450.39mg | 10% | |
| Total Carbs | 52.08g | 17% | |
| Sugars | 7.99g | 32% | |
| Dietary Fiber | 3.63g | 15% | |
| Protein | 15.52g | 31% | |
| Vitamin C | 128.4mg | 214% | |
| Vitamin A | 3mg | 99% | |
| Iron | 53.4mg | 297% | |
| Calcium | 367.4mg | 37% | |
| Amount Per 100 g | |||
| Calories | 140.38 Kcal (588 kJ) | ||
| Calories from fat | 58.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.51g | 34% | |
|---|---|---|---|
| Cholesterol | 8.45mg | 9% | |
| Sodium | 155.65mg | 22% | |
| Potassium | 134.65mg | 10% | |
| Total Carbs | 15.57g | 17% | |
| Sugars | 2.39g | 32% | |
| Dietary Fiber | 1.09g | 15% | |
| Protein | 4.64g | 31% | |
| Vitamin C | 38.4mg | 214% | |
| Vitamin A | 0.9mg | 99% | |
| Iron | 16mg | 297% | |
| Calcium | 109.8mg | 37% | |
* 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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