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Vegetarian Stuffed Peppers

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Recipe

 

Yield

6 servings

Prep

45 min

Cook

45 min

Ready

90 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
½ pound red kidney beans
dry
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1 cup brown rice
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6 each green bell peppers
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3 tablespoons olive oil
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4 cloves garlic
minced
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1 each onions
diced
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2 stalks celery
diced
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2 each carrots
diced
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2 each tomatoes
peeled, seeded, diced
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½ teaspoon basil
dried
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¼ teaspoon red pepper flakes
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½ teaspoon oregano
dried
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Ingredients

Amount Measure Ingredient Features
226.8 g red kidney beans
dry
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237 ml brown rice
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6 each green bell peppers
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45 ml olive oil
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4 cloves garlic
minced
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1 each onions
diced
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2 stalks celery
diced
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2 each carrots
diced
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2 each tomatoes
peeled, seeded, diced
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2.5 ml basil
dried
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1.3 ml red pepper flakes
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2.5 ml oregano
dried
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Directions

Bring 2½ cups salted water to boil, add 1 cup rice, cover and simmer for 45 minutes (or until all liquid is absorbed).

Put 2 tablespoons olive oil in frying pan and add the minced garlic.

Sauté for 3 minutes, stirring so the garlic doesn't burn.

Add onion, celery, and carrots and sauté for an additional 5 to 7 minutes.

Remove from heat and mix with the rice.

Add the seasonings (all the dried seasonings, plus salt and pepper) and mix well.

Mix in the beans with 2 tablespoons of the reserved liquid.

Cut the tops off the green peppers and remove the seeds.

Stand peppers in shallow baking dish that has been brushed with 1 tablespoon olive oil.

Fill peppers with bean and rice mixture.

Ladle seasoned diced tomatoes over top of each pepper and top off each with a tablespoon of reserved liquid.

Cover dish and roast in 350' oven for 35 to 45 minutes or until peppers are tender.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 280g (9.9 oz)
Amount per Serving
Calories 25928% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 153mg 6%
Total Carbohydrate 14g 14%
Dietary Fiber 7g 28%
Sugars g
Protein 13g
Vitamin A 84% Vitamin C 176%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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