Stuffed Poblano Peppers
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 113 kcal | 6% |
| Fat | 10.0 g | 14% |
| of which saturates | 6.0 g | 30% |
| Carbohydrate | 21.0 g | 8% |
| of which sugars | 5.0 g | 6% |
| Fibre | 3.0 g | — |
| Protein | 17.0 g | 34% |
| Salt | 0.53 g | 9% |
Open Food Facts, ODbL, record updated 21 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
COOKED BROWN RICE (WATER, LONG GRAIN BROWN RICE), MONTEREY JACK CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, MICROBIAL ENZYME, POWDERED CELLULOSE), WATER, WHITE CORN, GREEN CHILi PEPPERS, ONION, SOUR CREAM (CULTURED PASTEURIZED CREAM), CILANTRO, WHOLE MILK POWDER. CORNSTARCH, ROASTED GREEN JALAPENO PEPPERS, SEA SALT, MINCED GARLIC, POTATO STARCH, DEHYDRATED ONION, CUMIN, CAYENNE PEPPER, BLACK PEPPER, GROUND BAY LEAF
- E460CelluloseCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E460iiPowdered celluloseCarrier · Emulsifier · Humectant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Brown rices”: 2.01 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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