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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 189.2
  • Total Fat: 8.6 g
  • Cholesterol: 9.8 mg
  • Sodium: 317.7 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 4.8 g
  • Protein: 7.8 g

View full nutritional breakdown of Ultimate Stuffed Peppers calories by ingredient
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Ultimate Stuffed Peppers

Submitted by: EMDEDE

Introduction

This recipe is a healthy adaptation from a recipe published by Food & Wine; however, these are the ultimate in flavor, health & ease of preparation. Red peppers stuffed with whole grain wild rice mix, 'creamed swiss chard' & other goodies that give it a slight kick. This versitle recipe can be customized to your pantry, tastes & preferrences. That's why it's the ultimate! This recipe is a healthy adaptation from a recipe published by Food & Wine; however, these are the ultimate in flavor, health & ease of preparation. Red peppers stuffed with whole grain wild rice mix, 'creamed swiss chard' & other goodies that give it a slight kick. This versitle recipe can be customized to your pantry, tastes & preferrences. That's why it's the ultimate!
Number of Servings: 6

Ingredients

    1 1/2 pounds Swiss Chard
    1 tablespoons Butter
    1/4 large Onion, coarsely chopped
    1/4 large JalapeƱos (seeded and thinly sliced)
    3 Garlic Cloves, minced
    1/2 teaspoons Curry Powder
    1/2 cup Fat-free Evaporated Milk
    Salt and Pepper
    1 cup Lundberg Wild Blend Brown Rice, prepared
    3 medium Red Bell Peppers
    2 tablespoons Olive Oil
    1 ounce Parmesan Cheese, grated

Directions

Makes: 6 stuffed half peppers

MAKE AHEAD The stuffed peppers can be refrigerated overnight. Bring to room temperature before baking.

1. Wash chard well removing any dirt. Cut stems from chard & set aside. Bring 2 inches of salted water to a boil in a large stockpot. Add the chard stems and cook until almost tender, about 4 minutes. Using tongs, transfer the stems to a plate to cool. Add the chard leaves to the boiling water & cook for 1 minute. Drain the chard leaves; let cool, then squeeze dry and coarsely chop. Cut the stems into 1-inch pieces.

2. Melt the butter in pan & add the onion and jalapeƱos and cook over low heat until softened, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the curry powder and cook, stirring, for 2 minutes longer. Add the evaporated milk and simmer until slightly reduced. Remove from the heat and let cool to room temperature.

3. Stir together the chard leaves, stems, onion cream mix & already prepared wild blend rice. Seasn with salt and pepper to taste.

4. Cut each pepper in half length wise and remove any seeds & ribs. Arrange the peppers in a large baking dish or roasting pan and rub the skins with olive oil. Season the insides of the peppers with salt and pepper and spoon filling into each pepper piling if neccessary. Sprinkle with parmesan.

5. Cover & bake for about 1 hour, or until the peppers are tender and the filling is hot.



Number of Servings: 6

Recipe submitted by SparkPeople user EMDEDE.






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