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Ingredientes
- 4 tbsp. corn oil
- 2 onions, sliced
- 2 cloves garlic
- 1 zucchini, diced
- 4 tomatoes, diced
- 2 c. cooked brown rice
- 1/2 c. cheddar cheese, grated
- 4 lg. green peppers, seeded
- 2 c. tomato juice
Direcciones
- Heat oil in large skillet over medium heat and saute/fry onions, garlic, zucchini, and tomatoes. Combine rice and cheese and add in to this mix.
- Stuff peppers with the vegetable mix and replace pepper tops. Pour tomato juice into the bottom of a casserole dish. Place peppers in the casserole. Bake at 375 degrees for 30 min. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 408g | |
| Recipe makes 6 servings | |
| Calories 266 | |
| Calories from Fat 121 | 45% |
| Total Fat 13.72g | 17% |
| Saturated Fat 3.72g | 15% |
| Trans Fat 0.03g | |
| Cholesterol 12mg | 4% |
| Sodium 304mg | 13% |
| Potassium 681mg | 19% |
| Total Carbs 30.4g | 8% |
| Dietary Fiber 5.3g | 18% |
| Sugars 9.01g | 6% |
| Protein 7.42g | 12% |
