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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 219.1
  • Total Fat: 11.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 230.4 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 4.5 g
  • Protein: 5.2 g

View full nutritional breakdown of E2 Vegan Stufffed Bell Peppers calories by ingredient
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E2 Vegan Stufffed Bell Peppers

Submitted by: ATERRA


Number of Servings: 12

Ingredients

    1 c. water
    6 bell peppers
    5 T. olice oil
    salt and pepper to taste
    2 med yellow onions, roughly chopped
    6 garlic cloves, minced or pressed
    1 24 oz can fire roasted tomatoes
    1 c. taosted almonds, finely chopped or slivered
    2.5 cups cooked brown rice
    6 T chopped fresh mint
    3/4 c. chopped fresh parsley
    3/4 . chopped fresh basil
    1/3 c. raisins
    1/2 c. bread crumbs

Directions

Preheat oven to 375 degrees. Boil water to poour around peppers in pan.
Halve peppers lengthwise, leaving stem intact. Scoop out seeds, Brush cut sides with oil, place them cut sides up in shallow baking dish. Sprinkle with salt and pepper. Bake for 15 minutes, until peppers are soft and easily pierced with fork but still have their shape.

Heat a few tablespoons with oil in a large soup pot. Saute onions, garlic for 5 minutes over medium heat until translucent. Add tomatoes and almonds and suate for another minute or two. Remove pan from heat and stir in rice, mint, parsley, basil and raisins. Season with salt and pepper and spoon mixture into peppers still on the baking sheet. Pour 2/3 cup boiling water around the peppers, just enough to touch the base so they don't burn. Bake, uncovered for 15 minutes. Sprinkle bread crumbs on top. Bake 15 m inutes longer. Garnish with fresh herbs if desired. Enjoy!

Number of Servings: 12

Recipe submitted by SparkPeople user ATERRA.






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