Stuffed Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 large bell peppers2.5 cups of brown rice.5 Tbsp olice oil1 sm onion peeled and chopped1 cup of mushrooms chopped16 0z can diced tomatoes.5 Tbsp of tomato paste.5 tsp dried organo1/4 Cup of sharp cheddar cheese gratedSalt and pepper to taste
Preheat oven to 375. Halve and deseed the bell pepper, place them in a roasting pan.
Cook brown rice as directed
Heat the oil in a skillet and cook the onion and garlic until golden.
Add the mushrooms and stir. Cook until soft - about 5 minutes.
Add the tomtoes, paste and some oregano. Bring to a boil and simmer until mixture thickens.
Remove from heat and stir in rice and season.
Divide rice mixture between the bell peppers.
Sprinkle grated cheese over peppers.
Cover with aluminum foil and place in the over for 25 minutes.
Remove foil and cook for 15 more minutes
Serving Size: makes 4 halves
Number of Servings: 2
Recipe submitted by SparkPeople user BETH11223.
Cook brown rice as directed
Heat the oil in a skillet and cook the onion and garlic until golden.
Add the mushrooms and stir. Cook until soft - about 5 minutes.
Add the tomtoes, paste and some oregano. Bring to a boil and simmer until mixture thickens.
Remove from heat and stir in rice and season.
Divide rice mixture between the bell peppers.
Sprinkle grated cheese over peppers.
Cover with aluminum foil and place in the over for 25 minutes.
Remove foil and cook for 15 more minutes
Serving Size: makes 4 halves
Number of Servings: 2
Recipe submitted by SparkPeople user BETH11223.
Nutritional Info Amount Per Serving
- Calories: 493.2
- Total Fat: 27.2 g
- Cholesterol: 59.3 mg
- Sodium: 607.6 mg
- Total Carbs: 45.4 g
- Dietary Fiber: 7.8 g
- Protein: 20.5 g
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