Hearty Stuffed Peppers
|Brown rice||7 Ounce (Two 3 1/2 Ounce Package, Boil-In-The-Bag)|
|Red bell peppers||4 Large|
|Olive oil||1 Teaspoon|
|White onion||1 Medium|
|Garlic||1 Clove (5 gm), finely chopped|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped oregano||1 Tablespoon|
1 Preheat the oven to 350°F. Spray a medium baking dish with nonstick spray.
2 Cook the rice according to package directions omitting the salt, if desired.
3 Meanwhile, cut the stems and top 1/2 inch off the hell peppers and scoop out the seeds; set aside.
4 Heat the oil in a large nonstick skillet over medium-high heat. Add the white onion and garlic: cook until the onion softens, 2-3 minutes. Stir in the rice, cheese, and oregano. Stuff the filling into each bell pepper Place the stuffed peppers in the baking dish. Rake until the peppers are tender and the filling is heated through, about 40 minutes.
Serving size: Complete recipe
Calories 1190 Calories from Fat 196
% Daily Value*
Total Fat 23 g34.7%
Saturated Fat 7.8 g38.9%
Trans Fat 0 g
Cholesterol 27.4 mg9.1%
Sodium 516.5 mg21.5%
Total Carbohydrates 215 g71.6%
Dietary Fiber 27.4 g109.6%
Sugars 30.9 g
Protein 36 g72.2%
Vitamin A 340.2% Vitamin C 1116.6%
Calcium 74% Iron 73.2%
*Based on a 2000 Calorie diet