Sardine Stuffed Peppers
|Sardines in oil||2 Can (20 oz)|
|Tomato sauce||2 Can (20 oz)|
|Rice pilaf||6 Ounce (1 Package)|
Preheat oven to 375°F.
Drain oil from sardines.
Prepare peppers, boil 5 minutes and drain.
Make rice pilaf according to package directions.
Reserve 1 whole sardine to use later to garnish each pepper shell.
Break up remaining sardines and fold into cooked rice.
Fill pepper shells and top with reserved sardine.
Place in greased baking dish.
Pour tomato sauce over and around peppers.
Bake in over for 30 minutes.
Serving size: Complete recipe
Calories 1630 Calories from Fat 75
% Daily Value*
Total Fat 77 g118.4%
Saturated Fat 16.9 g84.4%
Trans Fat 0 g
Cholesterol 264.6 mg88.2%
Sodium 3000.7 mg125%
Total Carbohydrates 131 g43.6%
Dietary Fiber 25.3 g101.3%
Sugars 51.3 g
Protein 119 g237.2%
Vitamin A 130.9% Vitamin C 1341%
Calcium 23.9% Iron 53%
*Based on a 2000 Calorie diet