Directions:
- Cut tops off peppers and remove seeds. Finely chop pepper tops; set aside. In a large saucepan, cook whole peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
- In a large skillet, cook the beef, onion and chopped peppers over medium heat until meat is no longer pink and vegetables are tender; drain. Remove from the heat. Stir in the rice, Parmesan cheese, 4 teaspoons Worcestershire sauce and salt. Spoon into peppers.
- Place in a greased 2-qt. baking dish. Combine the tomato sauce, water and remaining Worcestershire sauce; drizzle over peppers.
- Cover and bake at 350° for 25-30 minutes or until peppers are tender. Sprinkle with additional Parmesan cheese if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 378.94 Kcal (1587 kJ) | ||
| Calories from fat | 155.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.28g | 27% | |
|---|---|---|---|
| Cholesterol | 75.79mg | 25% | |
| Sodium | 672.98mg | 28% | |
| Potassium | 769.59mg | 16% | |
| Total Carbs | 30.02g | 10% | |
| Sugars | 5.6g | 22% | |
| Dietary Fiber | 5.23g | 21% | |
| Protein | 28g | 56% | |
| Vitamin C | 134mg | 223% | |
| Iron | 2.8mg | 16% | |
| Calcium | 123.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 92.4 Kcal (387 kJ) | ||
| Calories from fat | 37.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 27% | |
|---|---|---|---|
| Cholesterol | 18.48mg | 25% | |
| Sodium | 164.09mg | 28% | |
| Potassium | 187.64mg | 16% | |
| Total Carbs | 7.32g | 10% | |
| Sugars | 1.37g | 22% | |
| Dietary Fiber | 1.28g | 21% | |
| Protein | 6.83g | 56% | |
| Vitamin C | 32.7mg | 223% | |
| Iron | 0.7mg | 16% | |
| Calcium | 30mg | 12% | |
* 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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