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Ingredientes
- 6 green bell peppers
- 3 c. cooked elbow macaroni
- 1 egg
- 1 c. lowfat sour cream
- 1 tbsp. prepared mustard
- 1/2 teaspoon salt
- Dash pepper
- 1 tbsp. finely minced onion
- 1/4 c. finely minced celery
- 1 c. shredded sharp cheddar cheese
Direcciones
- Remove tops and scoop out centers of peppers. Parboil in small amount of water for 5 min; drain. Stuff peppers with half of macaroni.
- Beat egg, add in lowfat sour cream, mustard, salt, pepper, onion and celery and pour half of mix over macaroni. Sprinkle with half of shredded cheese. Add in remaining macaroni to peppers, pour in remaining lowfat sour cream mix and top with Cheddar cheese. Bake at 350 degrees for 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 12 servings | |
| Calories 311 | |
| Calories from Fat 73 | 23% |
| Total Fat 8.3g | 10% |
| Saturated Fat 4.51g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 197mg | 8% |
| Potassium 266mg | 8% |
| Total Carbs 47.33g | 13% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.58g | 2% |
| Protein 11.41g | 18% |
