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Ingredients
- 4 med Green bell peppers
- 1 can Basic tomato sauce, (7 ounces)
- 1 dsh Cayenne pepper
- 2 Tbsp. Minced jalapeno peppers
- 1 med Onion, sliced
- 1 dsh Oregano
- 2 c. Cooked rice
- 1/2 c. Shredded sharp cheddar cheese
Directions
- On a board, remove ribs and seeds from the pepper. Place the peppers, cut side down in an 8-inch round or possibly square micro-safe dish or possibly casserole. Cook on high heat for about 4 min. In a small bowl, mix together the tomato sauce, cayenne pepper, jalapenos, onion and oregano. Remove cooked bell peppers from microwave. Turn over, where the cut side is up. Spoon the rice into the cavities. Spoon the remaining sauce over the filled peppers. Top with sharp cheddar cheese. Cover with waxed paper and micro-cook on medium heat till done. Serve hot.
- Approximately 8 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1332g | |
| Calories 872 | |
| Calories from Fat 187 | 21% |
| Total Fat 21.36g | 27% |
| Saturated Fat 12.61g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 2777mg | 116% |
| Potassium 2549mg | 73% |
| Total Carbs 142.83g | 38% |
| Dietary Fiber 17.0g | 57% |
| Sugars 33.95g | 23% |
| Protein 33.3g | 53% |
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