Directions:
- Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture.
- In a small bowl, mix spaghetti sauce and water; pour half of the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.
- Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 458.06 Kcal (1918 kJ) | ||
| Calories from fat | 155.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.29g | 27% | |
|---|---|---|---|
| Cholesterol | 44.73mg | 15% | |
| Sodium | 1138.11mg | 47% | |
| Potassium | 907.09mg | 19% | |
| Total Carbs | 55.35g | 18% | |
| Sugars | 16.3g | 65% | |
| Dietary Fiber | 8.61g | 34% | |
| Protein | 20.59g | 41% | |
| Vitamin C | 221.2mg | 369% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.1mg | 11% | |
| Calcium | 385.5mg | 39% | |
| Amount Per 100 g | |||
| Calories | 95.17 Kcal (398 kJ) | ||
| Calories from fat | 32.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.59g | 27% | |
|---|---|---|---|
| Cholesterol | 9.29mg | 15% | |
| Sodium | 236.46mg | 47% | |
| Potassium | 188.46mg | 19% | |
| Total Carbs | 11.5g | 18% | |
| Sugars | 3.39g | 65% | |
| Dietary Fiber | 1.79g | 34% | |
| Protein | 4.28g | 41% | |
| Vitamin C | 46mg | 369% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.4mg | 11% | |
| Calcium | 80.1mg | 39% | |
* 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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