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Almond Rice Stuffed Peppers

Veggie.Lover's picture
  Bell peppers 3 Large (Red Or Green)
  Boiling water 2 Cup (32 tbs)
  Cooked brown rice/Wheat berries 2 Cup (32 tbs)
  Chopped almonds 3⁄4 Cup (12 tbs)
  Green onions 2 , thinly sliced
  Tomato 1 Large, peeled, seeded, and chopped
  Chopped parsley 1⁄4 Cup (4 tbs)
  Shredded cheddar cheese 1 1⁄2 Cup (24 tbs)
  Eggs 2 , lightly beaten
  Worcestershire 1⁄2 Teaspoon
  Dry basil 1⁄2 Teaspoon
  Garlic salt To Taste
  Pepper To Taste

Cut peppers lengthwise through stems; remove stems and seeds.
Drop pepper halves into boiling water; boil, uncovered, for 2 minutes, then plunge into cold water and drain well.
Stir together rice, almonds, green onions, tomato, parsley, 1 cup of the cheese, eggs, Worcestershire, basil, and garlic salt and pepper to taste.
Mound mixture into pepper shells.
Place peppers in a shallow baking pan; sprinkle tops equally with remaining 1/2 cup cheese.
If made ahead, cover and refrigerate.
Bake, uncovered, in a 375° oven for about 35 minutes (45 minutes, if refrigerated) or until filling is piping hot.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1990 Calories from Fat 1096

% Daily Value*

Total Fat 121 g185.9%

Saturated Fat 43.9 g219.5%

Trans Fat 0 g

Cholesterol 604.6 mg201.5%

Sodium 1633 mg68%

Total Carbohydrates 149 g49.8%

Dietary Fiber 34.3 g137.2%

Sugars 22.9 g

Protein 86 g171.9%

Vitamin A 165% Vitamin C 800.2%

Calcium 174.6% Iron 65.4%

*Based on a 2000 Calorie diet

Almond Rice Stuffed Peppers Recipe