Stuffed pepper (zucchini and wild rice)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Peppers, sweet, red, fresh 0.3 cup Rice wild classic blend 150 grams Zucchini 150 grams Eggplant, fresh 0.5 large whole (3" dia) Red Ripe Tomatoes 1 1tsp Olive Oil
Prepare rice. Set aside.
Saute veggies with roasted garlic
Add herbs, salt and pepper to taste.
Add rice to veggies.
Stuff peppers cut in half.
Roast pepper at 400 F for 10-15 minutes.
Serve immediately
Serving Size: 4 X half pepper per serving
Number of Servings: 4
Recipe submitted by SparkPeople user JULIA_RUN2SMILE.
Serving Size: 4 X half pepper per serving
Number of Servings: 4
Recipe submitted by SparkPeople user JULIA_RUN2SMILE.
Nutritional Info Amount Per Serving
- Calories: 100.6
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 5.9 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 3.7 g
- Protein: 2.7 g
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