Spicy Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* Garlic, 4 tsp (remove) * Onions, raw, .5 cup, chopped (remove) * Olive Oil, 4 tbsp (remove) * Broccoli, fresh, 1 cup, chopped (remove) * *Peppers, sweet, red, fresh, 5 large (2-1/4 per lb, approx 3-3/4" (remove) * *Peppers, sweet, red, fresh, .25 cup, chopped (remove) * *Tomato products, Hunts Diced tomatoes with Jalapeno's * *Garlic, and Oregano, 1 serving (remove) * Jalapeno Peppers, 1 pepper (remove) * Pepper, red or cayenne, 1 tsp (remove) * Cinnamon, ground, .5 tsp (remove) * Wild Rice, 3 cup (remove)
Cook wild rice in rice cooker, or on the stove until done. Set aside.
Preheat oven to 350.
In a pan heat oil and add garlic & onion to sautee.
Add in jalapeno pepper (chopped), chopped pepper (red, orange or any), and continue cooking.
In small dish combine cinnamon, red chili powder and salt. **Adjust amounts depending on how hot you want it.
Sprinkle over the cooking veggies.
Add tomatoes to mixture, separating the juice for later. Cook down until the vegetables are cooked, but not runny from tomatoes.
**You can add any veggies to this**
Once veggies are cooked, scoop in rice and mix until it looks good (approx 2-3 cups of rice).
On a baking sheet, stand 5 hollowed out peppers upright. (Best with red, yellow or orange peppers: green are bitter)
Scoop veggies & rice mixture into peppers until full (not overflowing)
Sprinkle with extra spice if desired, or some chives for garnish.
Place baking sheet into oven for approx. 30 min's.
Remove and enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user JODIEC79.
Preheat oven to 350.
In a pan heat oil and add garlic & onion to sautee.
Add in jalapeno pepper (chopped), chopped pepper (red, orange or any), and continue cooking.
In small dish combine cinnamon, red chili powder and salt. **Adjust amounts depending on how hot you want it.
Sprinkle over the cooking veggies.
Add tomatoes to mixture, separating the juice for later. Cook down until the vegetables are cooked, but not runny from tomatoes.
**You can add any veggies to this**
Once veggies are cooked, scoop in rice and mix until it looks good (approx 2-3 cups of rice).
On a baking sheet, stand 5 hollowed out peppers upright. (Best with red, yellow or orange peppers: green are bitter)
Scoop veggies & rice mixture into peppers until full (not overflowing)
Sprinkle with extra spice if desired, or some chives for garnish.
Place baking sheet into oven for approx. 30 min's.
Remove and enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user JODIEC79.
Nutritional Info Amount Per Serving
- Calories: 223.4
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 183.5 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 5.6 g
- Protein: 5.3 g
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