Spanish Stuffed Peppers
70 mins (prep 10, cooking 60)
19 ingredients
6 servings
This is my own creation . . . love Spanish rice and poblano peppers! This can also be made using left-over Spanish rice (Spanish Rice). For directions on how to roast peppers see note at the bottom.

Categories:  pasta,-rice-and-grains , rice , north-american , southwestern-u.s. , main-dish , mexican , american , <-4-hours , time-to-make ,
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Serving Size (218.17 g)
Servings 6
Amount per Serving
Calories 477.26 Calories from Fat 122.22
% Daily Value *
Total Fat 13.58g 125.38%
Saturated Fat 2.6g 77.96%
Trans Fat 0.18g %
Cholesterol 1.13mg 2.27%
Sodium 771.93mg 192.98%
Total Carbohydrate 69.82g 139.64%
Dietary Fiber 14.6 g 350.5%
Sugars 2.88 g %
Protein 21.84g 262.07%
Vitamin A 89.39IU% Vitamin C 3.16mg%
Calcium 143.83mg% Iron 7.31mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
diced tomatoes, bottled chili sauce, dash pepper, fresh cilantro, uncooked white rice, poblano peppers, large