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Menu Planner Menu Planner   VEGETARIAN STUFFED RED BELL PEPPERS  

 
INGREDIENTS

4 large red bell peppers
1 cup uncooked long grain brown or white rice
½ cup grated carrots
¼ cup thinly sliced celery
1 medium onion, sliced thin
1 tsp. savory
1 cup unsalted fat free vegetable broth
2 tbsp. olive oil
2 bay leaves
1 tbsp. freshly chopped parsley
½ cup low sodium tomato sauce
RECIPE

  • Preheat oven to 350ºF.
  • Prepare peppers by slicing off top about ¼-inch. Remove seeds and membrane from inside pepper.*
  • Place peppers, cut side up, in a casserole dish. Set aside.**
  • Heat oil in a large skillet over medium heat.
  • Add onions, carrots, and celery. Sauté until just tender.
  • Add the savory, bay leaf, and rice. Sauté until the rice is almost transparent.
  • Add the vegetable broth and tomato sauce.
  • Cook, stirring frequently, until the rice absorbs all the liquid.
  • Remove the bay leaf.
  • Fill the peppers loosely with the rice stuffing. The rice will continue to absorb liquid and cook.
  • Pour ½ cup water in bottom of casserole dish.
  • Bake for 30-40 minutes or until rice is cooked and peppers are tender.
  • Serve with grated Parmesan, if desired.

    *These can be prepared ahead of time and refrigerated. Allow peppers to stand at room temperature for about 15 minutes before baking to get chill off.
    **If peppers wobble, cut the bottoms a little at a time to create a flat surface.

  

SERVING SUGGESTION

SERVING SIZE:
1 pepper 

NUMBER OF SERVINGS:
4 
NUTRITION FACTS
 
Calories 290 
Total Fat 8 g
Sodium 55 mg
Total Carbohydrates 49 g
Fiber 5 g
Protein 4 g
 

This information is for educational purposes only. It does not replace the advice of your physician. If you have any medical concerns or issues, contact your physician.