Un-Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 192.0
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 438.1 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 6.2 g
- Protein: 6.5 g
View full nutritional breakdown of Un-Stuffed Peppers calories by ingredient
Introduction
This is a modified version of the stuffed bell peppers that my mom use to make. Instead of beef or turkey, which can be drying, this receipe calls for brown rice as a repacement. The green pepper strips are used as garnish and can be eaten raw, grilled, or sauted. This is a modified version of the stuffed bell peppers that my mom use to make. Instead of beef or turkey, which can be drying, this receipe calls for brown rice as a repacement. The green pepper strips are used as garnish and can be eaten raw, grilled, or sauted.Number of Servings: 4
Ingredients
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Ingredients:
*Brown Rice, medium grain, 1 cup (remove)
Tomato Sauce, with mushrooms, 1 cup (remove)
*Campbell's low sodium chicken broth, 1 cup (remove)
Onions, raw, 1 cup, chopped (remove)
Green Peppers (bell peppers), 5 cup, strips (remove)
Yellow Peppers (bell peppers), 4 pepper, large (3-3/4" long, 3" dia) (remove)
Directions
Start by cooking the brown rice in the cup of as directed, adding the broth to meet the liquid requirements.
Slice green bell peppers into thin strips.
Chop onions.
Warm the tomato sauce with mushrooms in a separate pot.
Cut out the tops of the remaining peppers. Scoop out the insides. Rinse to ensure all seeds are removed.
Once the brown rice is cooked, add to warm tomato sauce and mushrooms with remaining ingrediants.
Proceed to stuff the peppers with the rice mixture until peppers are filled.
Place stuffed peppers on a baking sheet and bake for at least 30 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEF_BRENDA.
Slice green bell peppers into thin strips.
Chop onions.
Warm the tomato sauce with mushrooms in a separate pot.
Cut out the tops of the remaining peppers. Scoop out the insides. Rinse to ensure all seeds are removed.
Once the brown rice is cooked, add to warm tomato sauce and mushrooms with remaining ingrediants.
Proceed to stuff the peppers with the rice mixture until peppers are filled.
Place stuffed peppers on a baking sheet and bake for at least 30 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEF_BRENDA.