|Quick cooking rice||1 Cup (16 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Instant chicken bouillon granules||1 Teaspoon|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
|Green peppers/Sweet red peppers||2 Large|
Prepare rice according to package directions, except substitute the orange juice for the water and add chicken bouillon granules.
Stir green onions, toasted almonds, and margarine into the cooked rice.
Halve peppers lengthwise, removing stem ends, seeds, and membranes.
Spoon one-fourth of the rice mixture into each of the pepper shell halves.
Place stuffed peppers in a 13x9-inch aluminum pan or in a 13x9x2-inch baking pan.
Cover with foil.
Place pan in center of the cooking grill.
Grill 20 to 25 minutes or till peppers are crisp-tender and rice mixture is heated through.
Note: If you like your pepper shells very tender, precook the pepper halves 1 minute in a saucepan of boiling water and drain well before filling with the rice mixture.
Serving size: Complete recipe
Calories 1114 Calories from Fat 221
% Daily Value*
Total Fat 24 g37.2%
Saturated Fat 2.7 g13.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1211.5 mg50.5%
Total Carbohydrates 204 g67.8%
Dietary Fiber 15.5 g61.9%
Sugars 31.5 g
Protein 28 g57%
Vitamin A 81.9% Vitamin C 725.4%
Calcium 23.7% Iron 43.5%
*Based on a 2000 Calorie diet