Vegetarian Stuffed Bell Peppers
- Number of Servings: 6
Ingredients
Bell Peppers, Large - 3Lentils - 1/2 cupBrown Rice - 1/2 cupOnions, 1/2 cup choppedWhole Kernel Corn - 1 can, drainedSalt - 1 tspWorcestershire Sauce - 2 TblsTomato Sauce - 16 oz
Add lentils, rice and onions to rice cooker (or pan) and cook until done. In the meantime, cut peppers in half and remove seeds and stem. Cover with water in a pan and bring to a boil. Boil for several minutes to soften.
Mix corn with lentil, rice and onion mixture and add salt, 8 oz of the tomato sauce and Worcestershire sauce.
Put filling into peppers and top with 8 oz of tomato sauce. Bake at 350 for 30 minutes or until heated through.
Number of Servings: 6
Recipe submitted by SparkPeople user DEANNP64.
Mix corn with lentil, rice and onion mixture and add salt, 8 oz of the tomato sauce and Worcestershire sauce.
Put filling into peppers and top with 8 oz of tomato sauce. Bake at 350 for 30 minutes or until heated through.
Number of Servings: 6
Recipe submitted by SparkPeople user DEANNP64.
Nutritional Info Amount Per Serving
- Calories: 143.4
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,120.9 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 5.1 g
- Protein: 5.2 g
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