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Stuffed Peppers

Ingredients
  Sweet peppers 4 Medium (red / green)
  Chopped onion 1⁄2 Cup (8 tbs)
  Mushrooms 4 Large, sliced
  Chablis/Other dry white wine 2 Tablespoon
  Wheat germ 2 Tablespoon
  Cooked brown rice 3⁄4 Cup (12 tbs)
  Whole kernel corn 8 Ounce, drained (1 can)
  Cheddar cheese 1⁄2 Cup (8 tbs)
  Garlic powder 1 Teaspoon
  Dried whole rosemary 1 1⁄2 Teaspoon
  Dried parsley flakes 1 1⁄2 Teaspoon
  Wheat germ 2 Teaspoon
Directions

GETTING READY
1) Cut off the tops of the peppers and deseed.
2) Cut up the tops, reserving 1/3 cup chopped pepper.

MAKING
3) In a skillet, add 1/3 cup chopped pepper, onion, mushrooms, and wine and cook without a lid till tender.
4) Remove from the heat and add in the next 7 ingredients. Mix well.
5) Stuff the peppers with the mix and place in a shallow baking dish.
6) Add 1/2 teaspoon wheat germ over each pepper.
7) Place in the oven at 350° for 30 minutes.

SERVING
8) Garnish with chopped cilantro and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Bell Pepper
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 227 Calories from Fat 70

% Daily Value*

Total Fat 8 g12.3%

Saturated Fat 4.3 g21.5%

Trans Fat 0 g

Cholesterol 19 mg6.3%

Sodium 161.8 mg6.7%

Total Carbohydrates 30 g9.9%

Dietary Fiber 7 g27.8%

Sugars 6.2 g

Protein 11 g22%

Vitamin A 19.7% Vitamin C 211.6%

Calcium 21.2% Iron 22.5%

*Based on a 2000 Calorie diet

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Stuffed Peppers Recipe