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Stuffed Pepper Appetizers

  Chopped onions 2⁄3 Cup (10.67 tbs)
  Garlic 2 Clove (10 gm), minced
  Olive oil 2 Tablespoon
  Chicken broth 3 Cup (48 tbs)
  Rice 1 1⁄2 Cup (24 tbs)
  Seasoned salt 2 Teaspoon
  Powdered saffron 1⁄8 Teaspoon
  Green peppers 6 Medium
  Water 1 Cup (16 tbs)
  Anchovy fillets 12
  Paprika 1 Teaspoon (For Garnish)

In a large saucepan, cook onions and garlic in olive oil until browned.
Add chicken broth and bring to boil.
Stir in rice and seasoned salt.
Cover tightly.
Simmer 20 minutes.
Stir in saffron.
Remove from heat.
Let stand, covered, until all liquid is absorbed, about 5 minutes.
Cut stems out of green peppers, remove seeds.
Cut thin slice off bottoms to level.
Stuff rice mixture firmly into peppers.
Put in heavy casserole or Dutch oven with cover.
Add 1/2 inch of water.
Bring to a simmer over medium heat.
Cook 10 to 15 minutes or until peppers are soft, but still crisp.
Cut in half lengthwise and garnish each half with an anchovy fillet and paprika.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1643 Calories from Fat 348

% Daily Value*

Total Fat 39 g59.9%

Saturated Fat 5.3 g26.7%

Trans Fat 0 g

Cholesterol 38.1 mg12.7%

Sodium 7764.5 mg323.5%

Total Carbohydrates 283 g94.4%

Dietary Fiber 22.8 g91.3%

Sugars 30.2 g

Protein 43 g85.7%

Vitamin A 119.5% Vitamin C 1231.3%

Calcium 34.7% Iron 39.4%

*Based on a 2000 Calorie diet

Stuffed Pepper Appetizers Recipe