stuffed peppers and rice


2.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 262.5
  • Total Fat: 6.5 g
  • Cholesterol: 19.6 mg
  • Sodium: 305.2 mg
  • Total Carbs: 39.6 g
  • Dietary Fiber: 2.5 g
  • Protein: 12.1 g

View full nutritional breakdown of stuffed peppers and rice calories by ingredient



Number of Servings: 5

Ingredients

    5 bell peppers (red, yellow, or green, it's your choice
    1 cup coursely chopped fresh mushrooms
    1 cup dry stove top stuffing mix
    1 Tbsp water
    1 Tbsp low fat buttery spread
    1 Tbsp olive oil
    2 chicken breasts, skin removed
    white rice

Directions

Preheat oven to 350 degrees. Boil chicken until thoroughly cooked. Mix stove top, water, butter, and mushrooms in a small bowl. Cut the tops off all peppers and remove seeds and membranes. Cut chicken into pieces, any size that suits you, and stuff into the peppers. Fill the rest of each pepper with the stuffing mixture. Place peppers (upright, of course) in a glass pan and drizzle olive oil over the tops. That gives the suffing a little crunch. Bake in the oven for about 20 minutes. Cook rice as directed. It usually takes about 20 minutes to make rice, except for instant, so it should all time out perfectly! Serve any way you want! Makes 5 servings. So yummy!!

Number of Servings: 5

Recipe submitted by SparkPeople user SARABELLE6420.

TAGS:  Poultry |

Member Ratings For This Recipe


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    Bad
    We didn't care for this one at all. It was very bland and the peppers were not cooked well enough, probably should have blanched them first before putting in the oven. I also did not like the combination of the stuffing with rice, it did not seem to go together at all. - 4/4/07