Stuffed Pepper Casserole
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 187.0
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 108.7 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 5.0 g
- Protein: 4.2 g
View full nutritional breakdown of Stuffed Pepper Casserole calories by ingredient
Number of Servings: 4
Ingredients
-
brown rice (1 cup cooked), 2 serving (remove)
Broccoli, fresh, .75 cup, chopped (remove)
Onions, raw, 1 large (remove)
Olive Oil, 1 tbsp (remove)
Radishes, 2 large (1" to 1-1/4" dia) sliced (remove)
*Peppers, sweet, red, fresh, 2 large (2-1/4 per lb, approx 3-3/4" (remove)
Red Ripe Tomatoes, 1 medium whole (2-3/5" dia) (remove)
**Lawry’s Seasoned Salt, .3 tsp (remove)
Directions
slice the peppers. remove the seeds. steam the peppers. place 1/2 in the bottom of a 9 inch square pan.
saute the onions, broccoli, radishes in Olive Oil. Mix in the cooked brown rice. pour over the peppers in the pan. puree the tomato and pour over the rice mixture. top with the remainder of the peppers. bake covered until warm about 30 minutes at 350 degrees.
Serving Size: makes 6 - 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user BETSYH50.
saute the onions, broccoli, radishes in Olive Oil. Mix in the cooked brown rice. pour over the peppers in the pan. puree the tomato and pour over the rice mixture. top with the remainder of the peppers. bake covered until warm about 30 minutes at 350 degrees.
Serving Size: makes 6 - 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user BETSYH50.