Stuffed Green Peppers (Santa Maria)
Yield
4 servingsPrep
10 minCook
35 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
sweet bell peppers
|
|
| 1 | cup |
olive oil
|
|
| 2 | each |
onions
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | teaspoon |
marjoram
|
*
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 4 | each |
tomatoes
|
|
| 2 | cups |
rice
cooked |
|
| 2 | tablespoons |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
sweet bell peppers
|
|
| 237 | ml |
olive oil
|
|
| 2 | each |
onions
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 5 | ml |
marjoram
|
*
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 4 | each |
tomatoes
|
|
| 473 | ml |
rice
cooked |
|
| 3E+1 | ml |
walnuts
chopped |
|
Directions
Wash peppers and cut off and retain the tops.
Remove seed and pulp and discard.
Heat oil in a pan and gently fry the onion for 2 minutes.
Sprinkle on the herbs and salt and pepper.
Add tomatoes and fry together for 2 minutes.
Add cooked rice and nuts and fry together for 2 minutes.
Fill each pepper with the cooked filling.
Place on a baking sheet and put on the caps.
Pour a little oil on each and bake at 375℉ (190℃) until the peppers are browned.
