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    You are in: Home / Recipes / Bell Pepper Rice Wedges Recipe
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    Bell Pepper Rice Wedges

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    4 mins

    6 mins

    LilPinkieJ's Note:

    This recipe comes from a can of Red Gold petite diced tomatoes. It is very good and cheesy. I left the cilantro out because I can only take it in very small doses. Please add or subtract as need to suit your taste buds. I used chipotle chili powder and it was amazing!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut peppers into 2 inch squares. Cut each square diagonally.
    2. 2
      In a lightly greased skillet, cook onion, chili powder, and cumin until onion is tender, about 3 minutes. Remove from heat and add diced tomatoes, rice, both cheeses, cilantro, and hot pepper sauce.
    3. 3
      Place pepper triangles on greased baking sheet and spoon onto each a heaping tablespoon of the tomato mixture. Broil 6 to 8 inches from heat for 3 to 4 minutes - or until cheese is melted.

    Ratings & Reviews:

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    Nutritional Facts for Bell Pepper Rice Wedges

    Serving Size: 1 (160 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 128.3
     
    Calories from Fat 44
    34%
    Total Fat 4.9 g
    7%
    Saturated Fat 2.9 g
    14%
    Cholesterol 13.7 mg
    4%
    Sodium 98.6 mg
    4%
    Total Carbohydrate 16.1 g
    5%
    Dietary Fiber 1.8 g
    7%
    Sugars 2.7 g
    10%
    Protein 5.4 g
    10%

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