Red Peppers Stuffed With Saffron Rice And Feta
|Sweet peppers||4 Medium|
|Cooked rice||2 1⁄2 Cup (40 tbs)|
|Feta cheese||4 Ounce, crumbled|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Pimento stuffed olives||1⁄4 Cup (4 tbs), slightly chopped|
|Defatted low sodium chicken broth||1⁄4 Cup (4 tbs)|
|Slivered almonds||3 Tablespoon|
|Ground saffron||1⁄8 Teaspoon|
Bring a large saucepan of water to a boil.
Slice off the stem ends of the peppers and remove the seeds and membranes.
Place the peppers in the boiling water for 2 minutes, remove and rinse with very cold water.
Drain well and transfer to an 8" X 8" baking pan.
In a medium bowl, combine the rice, cheese, onions, olives, broth, almonds, cumin and saffron.
Spoon into the peppers.
Broil 3" to 4" from the heat for 10 to 12 minutes.
Serving size: Complete recipe
Calories 1332 Calories from Fat 464
% Daily Value*
Total Fat 54 g82.8%
Saturated Fat 20 g100%
Trans Fat 0 g
Cholesterol 100.9 mg33.6%
Sodium 1315.2 mg54.8%
Total Carbohydrates 175 g58.2%
Dietary Fiber 20.6 g82.5%
Sugars 22.9 g
Protein 44 g88.5%
Vitamin A 131.1% Vitamin C 877.8%
Calcium 83.3% Iron 80.7%
*Based on a 2000 Calorie diet