Stuffed Bell Pepper Delight
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1c. wild rice3.5 c. low sodium chicken broth1c. diced mushrooms0.5 c. diced carrots3-4c. fresh spinach3 garlic cloves minced3 tbsp. fresh shredded Parmesan4 yellow bell peppers stemmed and seeded1c. chopped onion1tbsp Extra virgin olive oil
Preheat oven 350. Cook 30 mins.
In medium sauce pan add 1 cup wild rice with 3.5 cups of chicken broth cook on low heat for 1 hr. When cooked, chill for 15 mins.
In frying pan saute garlic, onion, diced carrots in 1 tbsp. extra virgin olive oil until tender. Combine sauteed veggies with 3-4c fresh spinach, cook for 2 mins.
Stem and seed bells. Combine Veggies with wild rice and mix well. Add a pinch of kosher salt and pepper rice mixture.
Stuff bells with rice mixture. Place in shallow baking pan and put in oven for 25 mins. The last 5 mins. top bells with fresh Parmesan cheese
makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JESSICAHA.
In medium sauce pan add 1 cup wild rice with 3.5 cups of chicken broth cook on low heat for 1 hr. When cooked, chill for 15 mins.
In frying pan saute garlic, onion, diced carrots in 1 tbsp. extra virgin olive oil until tender. Combine sauteed veggies with 3-4c fresh spinach, cook for 2 mins.
Stem and seed bells. Combine Veggies with wild rice and mix well. Add a pinch of kosher salt and pepper rice mixture.
Stuff bells with rice mixture. Place in shallow baking pan and put in oven for 25 mins. The last 5 mins. top bells with fresh Parmesan cheese
makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JESSICAHA.
Nutritional Info Amount Per Serving
- Calories: 150.8
- Total Fat: 5.4 g
- Cholesterol: 7.1 mg
- Sodium: 955.2 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 3.7 g
- Protein: 6.7 g
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