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Vegetarian Supper

southern.chef's picture
Ingredients
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Vegetable oil 1 Tablespoon
  Sliced zucchini 1 1⁄2 Cup (24 tbs)
  Chopped green pepper 1 Cup (16 tbs)
  Dried whole oregano 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chopped fresh tomatoes 2 1⁄2 Cup (40 tbs)
  Canned kidney beans 16 Ounce, drained (1 can)
  Cooked brown rice 2 1⁄2 Cup (40 tbs) (cooked without salt or fat)
  Shredded reduced calorie cheddar cheese 2 Ounce (1/2 cup)
Directions

Saute onion and garlic in oil in a large skillet until onion is tender.
Add zucchini, green pepper, oregano, salt, and pepper, cook 5 minutes or until vegetables are tender.
Add tomatoes and beans, cover and heat thoroughly.
Spoon vegetable mixture over hot rice; sprinkle with cheese.

Recipe Summary

Cuisine: 
American
Method: 
Saute
Servings: 
5

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4.205265
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 264 Calories from Fat 45

% Daily Value*

Total Fat 5 g7.8%

Saturated Fat 0.63 g3.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 425.2 mg17.7%

Total Carbohydrates 47 g15.8%

Dietary Fiber 8.4 g33.4%

Sugars 9.2 g

Protein 13 g26%

Vitamin A 19.2% Vitamin C 73.8%

Calcium 9.7% Iron 10.9%

*Based on a 2000 Calorie diet

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Vegetarian Supper Recipe