Stuffed Bell Peppers

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 493.2
  • Total Fat: 27.2 g
  • Cholesterol: 59.3 mg
  • Sodium: 607.6 mg
  • Total Carbs: 45.4 g
  • Dietary Fiber: 7.8 g
  • Protein: 20.5 g

View full nutritional breakdown of Stuffed Bell Peppers calories by ingredient
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100 Great Recipes - Vegetarian, Vicki Smallwood 100 Great Recipes - Vegetarian, Vicki Smallwood
Number of Servings: 2


    2 large bell peppers
    2.5 cups of brown rice
    .5 Tbsp olice oil
    1 sm onion peeled and chopped
    1 cup of mushrooms chopped
    16 0z can diced tomatoes
    .5 Tbsp of tomato paste
    .5 tsp dried organo
    1/4 Cup of sharp cheddar cheese grated
    Salt and pepper to taste


Preheat oven to 375. Halve and deseed the bell pepper, place them in a roasting pan.
Cook brown rice as directed
Heat the oil in a skillet and cook the onion and garlic until golden.
Add the mushrooms and stir. Cook until soft - about 5 minutes.
Add the tomtoes, paste and some oregano. Bring to a boil and simmer until mixture thickens.
Remove from heat and stir in rice and season.
Divide rice mixture between the bell peppers.
Sprinkle grated cheese over peppers.
Cover with aluminum foil and place in the over for 25 minutes.
Remove foil and cook for 15 more minutes

Serving Size: makes 4 halves

Number of Servings: 2

Recipe submitted by SparkPeople user BETH11223.

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