Stuffed Bell Peppers With Rice and Veggies


Food.com
60 mins (prep 20, cooking 40)
13 ingredients
4 servings
An healthy meal with veggies. You can use brown rice if you prefer. You can add tomato sauce to combine rice and veggies. From the issue of September 2006, Coup de Pouce.

Categories:  side-dish , <-60-mins , peppers , tomato , 3-steps-or-less , equipment , cheese , corn , low-fat , low-cholesterol , easy , main-dish , vegetarian , healthy-2 , stove-top , pasta,-rice-and-grains , rice , low-sat.-fat , low-sodium , low-in... , eggs~dairy , time-to-make , low-calorie , healthy , vegetable ,
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Ingredients

Nutrition

Serving Size (319.08 g)
Servings 4
Amount per Serving
Calories 324.87 Calories from Fat 48.96
% Daily Value *
Total Fat 5.44g 33.49%
Saturated Fat 1.41g 28.26%
Trans Fat 0.06g %
Cholesterol 5.91mg 7.89%
Sodium 502.64mg 83.77%
Total Carbohydrate 53.07g 70.77%
Dietary Fiber 3.31 g 53.0%
Sugars 2.81 g %
Protein 16.38g 131.08%
Vitamin A 447.84IU% Vitamin C 13.69mg%
Calcium 307.07mg% Iron 3.55mg%
*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:
corn kernel, fresh black pepper, red bell peppers, part-skim mozzarella cheese
 

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