Recipe: Nutrition
Egg-free
Heart-Healthy
High-Fiber
Low-Calorie
Low-Cholesterol
Low-Fat
Low-Sodium
Low-Sugar
Nut-free
Soy-free
Weight Management
Directions
Prep Time
20 minutes
Cook Time
1 hour, 5 minutes*
Ready in
1 hour, 25 minutes*
- Preheat oven to 400°F. Place peppers on a baking sheet. Bake 15 minutes. Remove from oven; let cool 5 minutes or until cool enough to handle. Cut off tops; remove ribs and seeds. Make a 3-inch slit down the center of each pepper; set aside.
- In a medium saucepan heat oil over medium heat. Add onion and garlic; cook and stir 3 to 5 minutes or until onion is softened. Add broth and rice; bring to boiling. Reduce heat to low; cover and cook 35 to 40 minutes or until rice is tender.
- Stir in shrimp, corn, cilantro, salsa and cumin; cook 5 to 7 minutes or until shrimp are heated through. Remove pan from heat; let cool slightly.
- Preheat broiler to high. Using a small spoon, fill peppers with rice mixture. Place peppers on baking sheet, filled side up. Sprinkle each with 1 tablespoon cheese. Broil 1 to 2 minutes or until cheese melts. Serve warm.
Nutritional Information
Serving Size
1
Per Serving
Calories 250, Calories Fat 80, Total Fat 9g, Saturated Fat 2g, Cholesterol 40mg, Sodium 390mg, Carbohydrate 33g, Protein 9g
Serving Size | 1 |
Calories | 250 |
Calories Fat | 80 |
Calories (fat) extra | 32 |
Total Fat | 9g |
Total Fat (extra) | 14 |
Saturated Fat | 2g |
Saturated Fat (extra) | 11 |
Cholesterol | 40mg |
Cholesterol (extra) | 13 |
Sodium | 390mg |
Sodium (extra) | 16 |
Potassium | 395mg |
Carbohydrate | 33g |
Carbohydrate (extra) | 11 |
Fiber | 6g |
Fiber (extra) | 24 |
Sugars | 6g |
Protein | 9g |
Omega3 | 0g |
Vitamin A | 874IU |
Vitamin A (extra) | 17 |
Vitamin C | 136mg |
Vitamin C (extra) | 227 |
Iron | 1mg |
Iron (extra) | 9 |