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Bell Peppers with Brown Rice Stuffing
Fast simple but attractive and healthy recipe for those days when you fancy something different.
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Course:
Main Dish, Side Dish
Cuisine:
American
Keyword:
Vegetables, Vegetarian
Cook Time:
35
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
4
people
Calories:
262
kcal
Cook Mode
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Ingredients
Metric
Imperial
4
whole
green bell pepper
1
medium
Onion
diced
1
clove
Garlic
minced
2
tbsp
Oil
2
oz
Brown rice
3/4
pt
Tomato juice
divided
1
leaf
Bay
1
sprig
Thyme
1
sprig
Parsley
4
oz
Mixed nuts
chopped
salt
to taste
Instructions
Slice the tops from the peppers to form lids. Scoop out the seeds and membranes.
Place the peppers in a greased casserole.
Sauté the onion and garlic in the oil over low heat until the onion is soft and golden.
Add the rice and half the tomato juice, along with the bay leaf, thyme & parsley. Cover & simmer for 40 minutes.
Discard the bay leaf, thyme and parsley. Mix in the nuts & add salt and pepper.
Fill the green peppers with the sautéed mixture. Replace the tops.
Pour the remaining tomato juice around the peppers.
Bake at 350F for about 35 minutes
Nutrition
Calories:
262
kcal
|
Carbohydrates:
12
g
|
Protein:
7
g
|
Fat:
22
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
10
g
|
Sodium:
367
mg
|
Potassium:
402
mg
|
Fiber:
3
g
|
Sugar:
4
g