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Yields:
4 servings
Meal Types:
Main Dishes
Lunch
Rating:
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Rice and Tomato Stuffed Peppers

Stuffed Bell Peppers with brown rice and tomatoes.

Ingredients

Directions

  1. Cut top off bell peppers, place on cooking sheet and put in oven to broil.
  2. In a sauce pan, sauté the onion.
  3. Add tomatoes, cilantro, and kidney beans.
  4. When bell peppers are hot through and a little brown on the top remove.
  5. Add 1/2 cup of already cooked brown rice or a little over half of the bell pepper.
  6. Put tomato mix on top.
  7. Either place in oven again to heat through or serve.
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Reviews 
This sounds great but brown rice for Phase 1? I am going to make this in the next phase those!
this should not be eaten in phase 1 only phase 2...sorry
27 Dec 07 by member: veggies yuk
Since this was submitted for phase 2, this should be fine, if you watch what you might have with it. :)
27 Dec 07 by member: bullytrouble
good recipe...phase 1 for sb and fs are a little different i guess thats where the confusion came from.
excellent I added cayenne pepper, garlic, and onion powder, cumin mexican chilli powder to my sauted mix um um good and my kids ate it to I tried to make them think that this meal was a healthy meal with onions and stuff like that. did not work they ate what i thouhg would have been left overs for me to eat tommorw.

     
 

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Nutrition summary:

There are 206 calories in 1 serving of Rice and Tomato Stuffed Peppers.
Calorie break-down: 6% fat, 81% carbs, 13% protein.

Nutrition Facts
Serving Size 1 serving
 
Amount Per Serving
Calories from Fat 13
Calories 206
 
% Daily Values*
Total Fat 1.49g 2%
  Saturated Fat 0.312g 2%
  Polyunsaturated Fat 0.554g  
  Monounsaturated Fat 0.372g  
Cholesterol 0mg 0%
Sodium 342mg 14%
Potassium 666mg  
Total Carbohydrate 43.96g 15%
  Dietary Fiber 8g 32%
  Sugars 10.59g  
Protein 6.82g  
 
Vitamin A 17% Vitamin C 237%
Calcium 8% Iron 15%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
10%
of RDI*
(206 calories)
10% of RDI
Calorie Breakdown:
 
Carbohydrate (81%)
 
Fat (6%)
 
Protein (13%)
Carbohydrates, 43.96g (81%) Fat, 1.49g (6%) Protein, 6.82g (13%)
* Based on a RDI of 2000 calories