• Home
  • Chicken
  • Stuffed Red Bell Peppers: A Vegetarian Delight
0 0
Stuffed Red Bell Peppers: A Vegetarian Delight

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1/2 cup long-grain rice preferably brown
1 teaspoon salt
4 large sweet peppers preferably red
3 tablespoons butter or 3 tablespoons margarine
1 medium onion, chopped
1/2 cup celery, finely diced
1/2 cup sunflower seeds
1/4 cup parsley, minced
2 eggs, slightly beaten or equivalent egg substitute
1/4 teaspoon dried oregano leaves, crumbled

Nutritional information

423.6
Calories
229 g
Calories From Fat
25.5 g
Total Fat
10.1 g
Saturated Fat
130.7 mg
Cholesterol
803.5 mg
Sodium
36.1 g
Carbs
6.3 g
Dietary Fiber
9.1 g
Sugars
14.3 g
Protein
303 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Stuffed Red Bell Peppers: A Vegetarian Delight

Features:
  • Gluten Free
Cuisine:

Well, the stuffing was good but there was not enough of it. used 3 pepper, two large and one smaller. I needed more stuffing. I think 2 large peppers would be better 4 halves. Also agree that maybe some tomatoe sauce would be yummy with this. It was good.

  • 40 min
  • Serves 4
  • Easy

Ingredients

Directions

Share

Vegetarian Baked Stuffed Red Bell Peppers, Good served with: stewed tomatoes and corn bread., Well, the stuffing was good but there was not enough of it. used 3 pepper, two large and one smaller. I needed more stuffing. I think 2 large peppers would be better 4 halves. Also agree that maybe some tomatoe sauce would be yummy with this. It was good., Made this for my daughter and she loved it. I dissolved a veggie bouillon cube in the rice cooking water for more flavor. Added two cooked diced carrots and some Braggs Aminos. This is a good recipe to mix in leftover cooked vegetables and use up what you have on hand. Almost any vegetable would be good.


Discover ground-breaking new supplements!    SHOP & SAVE


 

Steps

1
Done

Cook Rice in 1-1/2 Cups Boiling Salted Water For 35 Minutes or Until Tender.

2
Done

Drain If Necessary.

3
Done

Set Aside. Cut Peppers in Half.

4
Done

Remove Seeds and White Membrane. Parboil Peppers in Boiling Salted Water For 5 Minutes.

5
Done

Arrange in Slightly Oiled, Shallow 1-1/2 Quart Baking Dish.

6
Done

Melt Butter in Small Skillet. Add Onion, Celery, and Sunflower Seeds.

7
Done

Saute Until Onion Is Tender.

8
Done

Remove from Heat. Stir Into Rice. Add Parsley, Eggs, Oregano, Jalapeno Pepper, Black Pepper, and Salt to Taste. Fill Peppers With Mixture. Sprinkle Cheese on Top.

9
Done

Put About 1/3 Cup Hot Water in Bottom of Dish.

10
Done

use the Water Used to Parboil the Peppers. Bake at 400 F For About 20 Minutes.

Avatar Of Gabby Phillips

Gabby Phillips

Culinary chemist experimenting with flavors and textures to create unique dishes.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Featured Image
previous
Sesame Carrots
Tangy Plum Glazed Meatballs: A Sweet And Sour Delight
next
Tangy Plum Glazed Meatballs: A Sweet and Sour Delight
Featured Image
previous
Sesame Carrots
Tangy Plum Glazed Meatballs: A Sweet And Sour Delight
next
Tangy Plum Glazed Meatballs: A Sweet and Sour Delight

Add Your Comment

11 + nineteen =