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Bell Peppers with Brown Rice Stuffing

Submitted by blimp

YIELD

4 servings

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

4

EACH GREEN BELL PEPPERS

1

MEDIUM ONIONS
diced

1

EACH GARLIC CLOVES
minced

2

TABLESPOONS VEGETABLE OIL

2

OUNCES BROWN RICE

¾

PINT TOMATO JUICE *

1

EACH BAY LEAVES *

1

EACH THYME SPRIGS *

1

EACH PARSLEY SPRIGS *

4

OUNCES NUTS
chopped

1

X SALT AND BLACK PEPPER
to taste *

Directions

Slice the tops from the peppers to form lids.

Scoop out the seeds and membranes.

Place the peppers in a greased casserole.

Sauté the onion and garlic in the oil over low heat until the onion is soft and golden.

Add the rice and half the tomato juice, along with the bay leaf, thyme and parsley.

Cover and simmer for 40 minutes.

Discard the bay leaf, thyme and parsley.

Mix in the nuts and season well.

Fill the green peppers with the sautéed mixture.

Replace the tops.

Pour the remaining tomato juice around the peppers.

Bake at 350℉ (180℃) for 35 minutes.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 184g (6.5 oz)

Amount per Serving

Calories 238 60% of calories from fat

% Daily Value *

Total Fat 16g 24%

Saturated Fat 2g 11%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 120mg 5%

Total Carbohydrate 7g 7%

Dietary Fiber 4g 18%

Sugars g

Protein 11g

Vitamin A 9% • Vitamin C 164%

Calcium 4% • Iron 7%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium