Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 91.6
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 86.5 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.5 g
- Protein: 1.7 g
View full nutritional breakdown of Stuffed Peppers calories by ingredient
Stuffed Peppers
Submitted by: MISSDIANE1Number of Servings: 16
Ingredients
-
8 Yellow Bell Peppers
1 cup diced summer sqash
1. cup diced onions
1 cup mushooms
2 cups asparagus
1.5 cups long grain white rice
1.5 cups 99% fat free chicken stock
2 Tbsp olive oil
Directions
Saute summer squash, onions, mushrooms, & asparagus in olive oil until al dente. Cut up sausages and add to mixture.
Cook Rice in chicken broth until tender - not mushy.
Add rice to veggie-sausage mixture and mix well.
Cut peppers in half length wise and fill each half with the mixture. Put about 1/2 cup chicken broth in the bottom of the casserole dish.
Cook @ 350 for about 45 minutes, until peppers are al dente.
Makes 16 halves.
Number of Servings: 16
Recipe submitted by SparkPeople user MISSDIANE1.
Cook Rice in chicken broth until tender - not mushy.
Add rice to veggie-sausage mixture and mix well.
Cut peppers in half length wise and fill each half with the mixture. Put about 1/2 cup chicken broth in the bottom of the casserole dish.
Cook @ 350 for about 45 minutes, until peppers are al dente.
Makes 16 halves.
Number of Servings: 16
Recipe submitted by SparkPeople user MISSDIANE1.
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