You are here

Green Peppers Stuffed With Mediterranean Rice

  Rice 1 Cup (16 tbs) (Brand)
  Water 2 1⁄2 Cup (40 tbs)
  Salt 1 Teaspoon
  Butter/Margarine 1 Tablespoon
  Tomato 1 Medium, chopped
  Green onions 6 , chopped
  Chopped pitted ripe olives 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), minced
  Olive oil 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Green peppers 3 Large, cut in half lengthwise
  Water 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs), grated

Cook rice with water, 1 teaspoon salt and butter or margarine according to package directions.
Combine tomato, green onions, olives, garlic, olive oil and salt.
Mix well.
Cover and let stand while rice is cooking.
In a large saucepan, parboil green-pepper halves in a small amount of boiling salted water with 1/4 teaspoon salt approximately 5 minutes.
Drain peppers well.
Stir tomato mixture into hot cooked rice.
Fill pepper halves with hot-rice mixture, using about 2/3 cup for each.
Sprinkle with Parmesan cheese.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1435 Calories from Fat 549

% Daily Value*

Total Fat 63 g97.3%

Saturated Fat 17.9 g89.7%

Trans Fat 0 g

Cholesterol 59.7 mg19.9%

Sodium 4352 mg181.3%

Total Carbohydrates 189 g62.9%

Dietary Fiber 15.7 g62.8%

Sugars 18.3 g

Protein 33 g65.3%

Vitamin A 128.3% Vitamin C 807%

Calcium 52.3% Iron 31.1%

*Based on a 2000 Calorie diet

Green Peppers Stuffed With Mediterranean Rice Recipe