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Stuffed Peppers for Two Recipe
Nutrition
Cal/Serving: 560Daily Value: 28%
Servings: 2
Gluten-Free, Wheat-Free
| Fat | 33g | 51% |
| Saturated | 15g | 73% |
| Trans | 1g | 0% |
| Carbs | 32g | 11% |
| Fiber | 4g | 16% |
| Sugars | 8g | 0% |
| Protein | 33g | 65% |
| Cholesterol | 198mg | 66% |
| Sodium | 1450mg | 60% |
| Calcium | 236mg | 24% |
| Magnesium | 69mg | 17% |
| Potassium | 991mg | 28% |
| Iron | 5mg | 26% |
| Zinc | 6mg | 43% |
| Vitamin A | 1303IU | 26% |
| Vitamin C | 104mg | 174% |
| Thiamin (B1) | 0mg | 11% |
| Riboflavin (B2) | 0mg | 27% |
| Niacin (B3) | 7mg | 35% |
| Vitamin B6 | 1mg | 41% |
| Folic Acid (B9) | 52µg | 13% |
| Vitamin B12 | 3µg | 47% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 3mg | 14% |
| Vitamin K | 15µg | 19% |
| Fatty acids, total monounsaturated | 13g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 2 medium green peppers
- 1/2 pound ground beef
- 1 can (8 ounces) tomato sauce, divided
- 1/4 cup uncooked instant rice
- 3 tablespoons shredded cheddar cheese, divided
- 1 tablespoon chopped onion
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg, beaten
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 2 servings |
