Directions:
- Cut peppers in half lengthwise and remove seeds. Discard stems. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
- In a large bowl, combine the eggs, rice, meat crumbles, beans, pepper, pepper sauce and cardamom if desired. Spoon into peppers. Place in a 13-in. x 9-in. baking dish coated with cooking spray.
- In a small bowl, combine the diced tomatoes, tomatoes and green chilies, and tomato sauce. Spoon over peppers. Cover and bake at 350° for 40-45 minutes or until a thermometer reads 160°. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 470.25 Kcal (1969 kJ) | ||
| Calories from fat | 84.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.38g | 14% | |
|---|---|---|---|
| Cholesterol | 126.61mg | 42% | |
| Sodium | 539.14mg | 22% | |
| Potassium | 1372.12mg | 29% | |
| Total Carbs | 66.23g | 22% | |
| Sugars | 5.11g | 20% | |
| Dietary Fiber | 13.38g | 54% | |
| Protein | 32.39g | 65% | |
| Vitamin C | 133.9mg | 223% | |
| Iron | 4.3mg | 24% | |
| Calcium | 199.6mg | 20% | |
| Amount Per 100 g | |||
| Calories | 110.07 Kcal (461 kJ) | ||
| Calories from fat | 19.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.2g | 14% | |
|---|---|---|---|
| Cholesterol | 29.63mg | 42% | |
| Sodium | 126.19mg | 22% | |
| Potassium | 321.16mg | 29% | |
| Total Carbs | 15.5g | 22% | |
| Sugars | 1.2g | 20% | |
| Dietary Fiber | 3.13g | 54% | |
| Protein | 7.58g | 65% | |
| Vitamin C | 31.3mg | 223% | |
| Iron | 1mg | 24% | |
| Calcium | 46.7mg | 20% | |
* 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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