Bell Peppers With Brown Rice Stuffing Recipe
Servings: 4
Ingredients
- 4 x green bell peppers
- 1 med onion, diced
- 1 x garlic clove, chopped
- 2 Tbsp. oil
- 2 ounce brown rice
- 3/4 pt tomato juice
- 1 x bay leaf
- 1 x thyme sprig
- 1 x parsley sprig
- 4 ounce mixed nuts, minced salt & pepper, to taste
Directions
- Slice the tops from the peppers to create lids. Scoop out the seeds & membranes.
- Place the peppers in a greased casserole.
- Saute/fry the onion & garlic in the oil over low heat till the onion is soft & golden brown. Add in the rice & half the tomato juice, along with the bay leaf, thyme & parsley. Cover & simmer for 40 min. Throw away the bay leaf, thyme & parsley.
- Fold in the nuts & season well.
- Fill the green peppers with the sauteed mix. Replace the tops. Pour the remaining tomato juice around the peppers. Bake at 350F for 35 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 4 servings | |
| Calories 332 | |
| Calories from Fat 188 | 57% |
| Total Fat 22.08g | 28% |
| Saturated Fat 2.64g | 11% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 443mg | 18% |
| Potassium 574mg | 16% |
| Total Carbs 29.61g | 8% |
| Dietary Fiber 6.1g | 20% |
| Sugars 7.39g | 5% |
| Protein 7.99g | 13% |
