Rice-Stuffed Red Pepper

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 145.2
  • Total Fat: 3.5 g
  • Cholesterol: 5.0 mg
  • Sodium: 538.0 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 2.5 g
  • Protein: 6.2 g

View full nutritional breakdown of Rice-Stuffed Red Pepper calories by ingredient
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Number of Servings: 2


    1 medium sweet red pepper
    1/2 c. chopped onion
    1 small garlic clove, minced
    2 tsp. butter
    1 c. cooked brown rice
    1/4 tsp. salt
    1/8 tsp. black pepper
    1/4 c. crumbled feta cheese, reduced fat
    1/2 tsp. dried basil


Preheat oven to 350 degrees. Cut red pepper in half lengthwise and remove seeds. In a large saucepan, cook pepper halves in boiling water for 4-6 minutes or until crisp-tender. Drain and rinse in cold water; set aside.

In a small skillet, saute the onion and garlic in butter until tender. Stir in the rice, salt, and pepper. Spoon into pepper halves. Combine feta cheese and basil; sprinkle over filling.

Place in two small baking dishes coated with cooking spray. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through and cheese is lightly browned. Makes two servings.

Number of Servings: 2

Recipe submitted by SparkPeople user HOT_G_GIRL.

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