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Vegetarian Stuffed Peppers

Healthy.Eater's picture
  Red bell peppers 6 Medium
  Olive oil 1 Teaspoon
  Finely chopped shallots 3⁄4 Cup (12 tbs)
  Chopped mushrooms 4 Cup (64 tbs)
  Chopped fresh parsley 1 Cup (16 tbs)
  Slivered almonds 1⁄4 Cup (4 tbs), toasted
  Dry sherry 3 Tablespoon
  Ancho chili powder 1 1⁄2 Teaspoon
  Cooked brown rice 2 1⁄2 Cup (40 tbs)
  Tomato juice 1 Cup (16 tbs)
  Freshly ground black pepper 1⁄2 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Grated fresh parmesan cheese 1 Ounce (1/4 Cup)

1. Preheat oven to 350°.
2. Cut tops off bell peppers, discard seeds and membranes. Cook peppers in boiling water 5 minutes, drain.
3. Heat oil in a large nonstick skillet over medium-high heat. Add shallots, saute 3 minutes or until tender. Add mushrooms, saute 4 minutes or until tender. Add parsley, almonds, sherry, and chile powder, saute 3 minutes. Add rice, juice, black pepper, garlic powder, and salt, saute 3 minutes. Spoon 3/4 cup rice mixture into each bell pepper, top each with 2 teaspoons cheese. Place peppers in a 13 x 9-inch baking dish, bake at 350° for 15 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.9 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1398 Calories from Fat 304

% Daily Value*

Total Fat 36 g54.6%

Saturated Fat 8 g39.9%

Trans Fat 0 g

Cholesterol 24.9 mg8.3%

Sodium 1830.2 mg76.3%

Total Carbohydrates 227 g75.6%

Dietary Fiber 37.3 g149.2%

Sugars 49.2 g

Protein 55 g110.6%

Vitamin A 657.7% Vitamin C 1850.7%

Calcium 66.6% Iron 93.2%

*Based on a 2000 Calorie diet

Vegetarian Stuffed Peppers Recipe