- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 364.7
- Total Fat: 13.0 g
- Cholesterol: 350.2 mg
- Sodium: 361.2 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 5.5 g
- Protein: 23.5 g
Adrian's Stuffed Bell Peppers (Capsicums) with chicken livers & brown rice in Halogen OvenSubmitted by: FUTUREHOPE49
IntroductionGood for diabetics. Easy, very colourful recipe, suitable for entertaining. Add more cayenne if you like it hot. Good for diabetics. Easy, very colourful recipe, suitable for entertaining. Add more cayenne if you like it hot.
1 medium Onion, chopped 85 grams
Garlic powder, 1 tsp
1 Red Ripe Tomatoes, 62 grams
chicken gravy 2 tsp (10g) to 1/4 pt,
Wholemeal long grain rice, cooked 150 gram(s)
1 large Red Bell Pepper Capsicum, 172 gram(s)
1 large Yellow Peppers (bell pepper), 194 grams
Cheddar Cheese Mature, grated 10 gram(s)
Chicken Livers,chopped 200 grams
Rice Bran oil 2 tsp, 9.5 gram(s)
Pepper, red or cayenne, 0.5 tsp
Always preheat the oven for this recipe.
2/ Add chopped chicken livers. Fry until cooked through.
3/ Preheat Halogen oven to 180C
4/ Add tomato.
5/ Add 1/4 pt hot gravy.
6/ Add rice and mix well.
7/ Cut each pepper in half lengthwise.
8/ Divide chicken liver stuffing between the pepper halves.
9/Top each with sprinkle of grated cheese.
10/ Cook on tray on low rack for 20 minutes.
Serving Size: Serves 2 ( half red half yellow pepper each)
Number of Servings: 2
Recipe submitted by SparkPeople user ELLENPRINCE49.