Bell Peppers with Brown Rice Stuffing
Yield
4 servingsPrep
25 minCook
35 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
green bell peppers
|
|
| 1 | medium |
onions
diced |
|
| 1 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 57.8 | ml/g |
brown rice
|
|
| 355 | ml |
tomato juice
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
thyme sprigs
|
* |
| 1 | each |
parsley sprigs
|
*
|
| 115.6 | ml/g |
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.
