Stuffed Peppers with Beef, Rice, Spinach and Cheese

Stuffed Peppers with Beef, Rice, Spinach and Cheese
9 Ingredients
  • 4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
  • 1 tablespoon extra-virgin olive oil, plus some for drizzling
  • 1 clove garlic, cracked
  • 10 ounces triple washed spinach, stems removed and coarsely chopped
  • Salt and pepper
  • 1/2 cup beef broth or chicken broth
  • 3 cups leftover Spanish style beef and rice
  • 1 cup tomato sauce
  • 2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese
Nutrition
433
22% daily value
4 servings
                                       
                                            gluten-​free
     

Fat

40% 26

Saturated

67% 13

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

4% 12

Carbs (net)

- 8

Fiber

14% 3

Sugars

- 5

Sugars, added

- 0

Protein

82% 41

Cholesterol

39% 116

Sodium

36% 869

Calcium

53% 529

Magnesium

29% 117

Potassium

35% 1233

Iron

32% 6

Zinc

54% 8

Phosphorus

80% 562

Vitamin A

54% 482

Vitamin C

149% 89

Thiamin (B1)

14% 0

Riboflavin (B2)

38% 1

Niacin (B3)

36% 7

Vitamin B6

55% 1

Folate equivalent (total)

42% 167

Folate (food)

- 167

Folic acid

- 0

Vitamin B12

48% 3

Vitamin D

0% 0

Vitamin E

17% 3

Vitamin K

446% 357
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