Greek-Style Stuffed peppers
- Number of Servings: 1
Ingredients
Extra virgin olive oilchopped onionzucchinigarlictomato sauceblack olivesoreganosaltparsleybell peppersbrown ricepine nuts
Preheat oven to 350. Place artichokes in a food processor, and pulse until artichoke are chopped well. Set aside. Heat olive oil over medium heat. Add onion and zucchini. Cook 3-5 minutes or until vegetables are softened. Lower heat and add garlic. Cook 1 minute, stirring constantly so garlic doesn't burn. add tomato sauce, artichokes, olives, oregano, parsley and salt. cook 15 minutes or until sauce is thickened.
Prepare peppers. Cut in half lengthwise and remove stems and seeds. Place peppers in boiling water for five minutes. drain in colander, and place in large baking dish. Mix sauce with brown rice and pine nuts. Stir well. spoon mixture evenly into pepper halves. Add hot water to dish to a depth of 1/2 inch. bake uncovered for 20 minutes
Serving Size: 2 half peppers
Number of Servings: 1
Recipe submitted by SparkPeople user SDDIVA.
Prepare peppers. Cut in half lengthwise and remove stems and seeds. Place peppers in boiling water for five minutes. drain in colander, and place in large baking dish. Mix sauce with brown rice and pine nuts. Stir well. spoon mixture evenly into pepper halves. Add hot water to dish to a depth of 1/2 inch. bake uncovered for 20 minutes
Serving Size: 2 half peppers
Number of Servings: 1
Recipe submitted by SparkPeople user SDDIVA.
Nutritional Info Amount Per Serving
- Calories: 1,171.8
- Total Fat: 33.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,901.3 mg
- Total Carbs: 208.1 g
- Dietary Fiber: 31.6 g
- Protein: 32.0 g
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