Stuffed Peppers with Feta Cheese Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup dry adzuki beans1 cup cooked brown rice2 tbs chopped walnuts2 tbs chopped parsleysalt and pepper to taste2 bell peppers, halved, seeded, leave stems1/2 cup V8 juice1 cup unsweetened soymilk 1 tb cornstarch1 ounce crumbled feta cheese1/2 ts dry dill weed, or 1 ts fresh
Soak adzuki beans overnight. Drain, add fresh water and a piece of kombu (optional) and simmer until done.
Mix rice, beans, walnuts, parsley and salt and pepper to taste.
Preheat oven to 375 degrees. Oil a casserole dish.
Cut bell peppers in half, leaving stems. Remove seeds and pith. Blanch in boiling water 1-2 minutes. Drain.
Pour V8 juice in dish. Fill bell pepper halves and place in dish. Cover with foil and bake 30-45 minutes, until hot and pepper cooked to your liking.
Make sauce: Combine cornstarch and 1/4 cup soymilk. Bring the rest of the milk to boil in a saucepan. Stir in cornstarch mixture. Bring to a boil. Add feta cheese, dill, then salt and pepper to taste.
Serve sauce over peppers.
Number of Servings: 4
Recipe submitted by SparkPeople user KATZASTAR.
Mix rice, beans, walnuts, parsley and salt and pepper to taste.
Preheat oven to 375 degrees. Oil a casserole dish.
Cut bell peppers in half, leaving stems. Remove seeds and pith. Blanch in boiling water 1-2 minutes. Drain.
Pour V8 juice in dish. Fill bell pepper halves and place in dish. Cover with foil and bake 30-45 minutes, until hot and pepper cooked to your liking.
Make sauce: Combine cornstarch and 1/4 cup soymilk. Bring the rest of the milk to boil in a saucepan. Stir in cornstarch mixture. Bring to a boil. Add feta cheese, dill, then salt and pepper to taste.
Serve sauce over peppers.
Number of Servings: 4
Recipe submitted by SparkPeople user KATZASTAR.
Nutritional Info Amount Per Serving
- Calories: 198.9
- Total Fat: 6.4 g
- Cholesterol: 6.3 mg
- Sodium: 156.8 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 4.1 g
- Protein: 8.5 g
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