You are here

Red Peppers Stuffed With Saffron Rice And Feta

admin's picture
  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
  Cumin 1⁄2 Teaspoon
  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.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

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

Red Peppers Stuffed With Saffron Rice And Feta Recipe