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Sep 15 Summer Veggie Stuffed Bell Peppers
COMPOST AND CAVA11Ingredients
75Minutes
200Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 lb. bell peppers (plus 1/4 cup minced red bell pepper)
- 3 Tbsp. butter (cardboard and wax paper packaging)
- 1 white onion (chopped)
- 1 tomato (chopped, I was too lazy to peel and seed it, how do you even peel a tomato anyway?!)
- 2 garlic cloves (minced, to keep vampires away)
- 3/4 cup long grain rice (shout out to Uncle Ben's rice for their simple cardboard box with no interior plastic bag)
- 2 1/4 cups chicken broth (canned)
- 1 ear fresh corn (kernels cut from cob)
- 1/2 lb. zucchini (scrubbed and cut into 1/4-inch cubes)
- 1 handful fresh herbs (such as basil, oregano, parsley, thyme, etc., chopped)
- lemon wedges
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories200Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol15mg5% |
Sodium80mg3% |
Potassium520mg15% |
Protein6g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate31g10% |
Dietary Fiber4g16% |
Sugars5g |
Vitamin A20% |
Vitamin C190% |
Calcium6% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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