Adrian's Stuffed Bell Peppers (Capsicums) with chicken livers & brown rice in Halogen Oven
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
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
1/ Fry onion till golden brown.
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.
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.
Nutritional Info 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
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