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Ingredients
- 1/2 cup quick-cooking brown rice
- 1 cup chicken stock to yield 1 1/2 cups cooked rice
- 1/4 cup (1oz, 30gr) shredded cheese
- 1 egg
- 1 tsp olive oil
- Filling
- 1/2 green bell pepper, chopped
- 1 medium onion, chopped
- 3oz (90gr) ham salami or pepperoni
- 1 fresh mozzarella, (4oz, 125gr net weight)
- 2 tsp olive oil
- 3 eggs
- 1 cup (8oz, 240ml) tomato sauce
- 1 tsp oregano
- 1 tsp chili powder
- 1/2 cup (2oz, 60gr) cup shredded Parmesan cheese
View Full Recipe at Thyme for Cooking, the Blog
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 708g | |
| Calories 910 | |
| Calories from Fat 386 | 42% |
| Total Fat 43.56g | 54% |
| Saturated Fat 12.7g | 51% |
| Trans Fat 0.1g | |
| Cholesterol 773mg | 258% |
| Sodium 933mg | 39% |
| Potassium 966mg | 28% |
| Total Carbs 89.31g | 24% |
| Dietary Fiber 8.0g | 27% |
| Sugars 9.39g | 6% |
| Protein 41.4g | 66% |
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