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Basil & Brown Rice Stuffed Peppers

Heart.Foods's picture
  Green peppers 4
  Chopped onion 6 Tablespoon
  Low sodium corn oil margarine 2 Tablespoon
  Brown rice/Long-cooking white rice 1 Cup (16 tbs), uncooked
  Water 2 Cup (32 tbs)
  Garlic powder 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Canned low sodium tomatoes 8 Ounce, undrained (1 Can)
  Dried oregano 1⁄2 Teaspoon
  Dried sweet basil 1⁄2 Teaspoon
  Egg substitute 1⁄2 Cup (8 tbs) (Equivalent To 2 Eggs)
  Frozen cut green beans 5 Ounce, thawed (1/2 Of 10-Ounce Package)
  Low fat low sodium cheese 1⁄2 Cup (8 tbs), cubed

1. Preheat oven to 350°F.
2. Cut off top of green peppers. Remove seeds and membrane. Boil in water for 5 minutes and drain.
3. Cook onion in margarine until tender. Add rice, water, garlic powder, pepper, paprika, tomatoes, oregano, and basil. Cover and cook until rice soaks up all of the liquid and is tender.
4. Stir egg substitute, green beans, and cheese into rice mixture.
5. Stuff green peppers and stand upright in a baking dish.
6. Bake for 20 minutes.

Recipe Summary

Difficulty Level: 
Better Buy
Main Dish
Lacto Ovo Vegetarian

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1417 Calories from Fat 445

% Daily Value*

Total Fat 50 g77.4%

Saturated Fat 10 g50.1%

Trans Fat 0 g

Cholesterol 7.1 mg2.4%

Sodium 386.3 mg16.1%

Total Carbohydrates 203 g67.8%

Dietary Fiber 26.6 g106.5%

Sugars 32 g

Protein 41 g82.8%

Vitamin A 113% Vitamin C 834.8%

Calcium 40.3% Iron 62.8%

*Based on a 2000 Calorie diet

Basil & Brown Rice Stuffed Peppers Recipe