Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 10-ounce packages frozen chopped spinach, thawed and drained
- 3 cups cooked rice
- 4 eggs, beaten
- 1 10-3/4-ounce can condensed cream of mushroom soup
- dash ground nutmeg
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup grated Parmesan cheese
- =
Directions
Mix spinach with rice in large mixing bowl.
Combine eggs, soup, onion powder, salt and pepper. Stir into spinach mixture. Turn into buttered shallow 2-1/2-quart baking dish. Sprinkle top with Parmesan cheese. Bake at 350 degrees 30 minutes or until firm.
Remove from heat. Add spinach; stir until spinach is wilted, 3 to 5 minutes. Stir in 1/2 cup cheese. Place equal amounts of rice mixture into peppers; top with remaining cheese. Bake at 375 degrees for 15 minutes.