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Yields:
4 servings
Meal Types:
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Vegetarian Stuffed Peppers

A vegetarian version of a Mediterranean classic.

Ingredients

Directions

  1. Mix all of the ingredients except for the bell peppers and one tomato for covering the peppers.
  2. Wash peppers and take out the top part and the seeds.
  3. Stuff the peppers with the rice mix with a spoon or your hand.
  4. Cut small pieces from remaining tomato to cover the top part of the peppers.
  5. Press the tomato slice down a bit so that it won’t come out. (This keeps everything moist).
  6. Place the stuffed peppers in an oven dish as tall as the peppers. Pour 2 cups of boiling water on top (you can add a tiny bit of bouillon cube to the water).
  7. Let the peppers boil for 5 minutes on the stovetop. Then, bake it in a preheated oven at 400° F (200° C) for 35-40 minutes until rice is cooked and tops are browned. Check regularly if you don’t want to burn the tops.
  8. Note: the stuffing mixture would usually include olive oil and pine nuts, so instead I sometimes cook the rice with a little vegetable or chicken broth cube and a tablespoon of tomato paste in the water; or add some diced mushrooms, eggplant or other vegetable to the mix to add even more texture or flavor.
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Nutrition summary:

There are 145 calories in 1 serving of Vegetarian Stuffed Peppers.
Calorie break-down: 4% fat, 85% carbs, 11% protein.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
144
 
% Daily Values*
Total Fat
0.63g
1%
Saturated Fat
0.14g
1%
Trans Fat
-
Polyunsaturated Fat
0.272g
Monounsaturated Fat
0.194g
Cholesterol
0mg
0%
Sodium
44mg
2%
Total Carbohydrate
32.53g
11%
Dietary Fiber
6.4g
26%
Sugars
11.26g
Protein
4.1g
Vitamin D
-
Calcium
250mg
25%
Iron
5.58mg
31%
Potassium
252mg
7%
Vitamin A
5300IU
106%
Vitamin C
956.4mg
1594%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
7%
of RDI*
(144 calories)
7% of RDI
Calorie Breakdown:
 
Carbohydrate (85%)
 
Fat (4%)
 
Protein (11%)
* Based on a RDI of 2000 calories


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