Bell Peppers Stuffed with Rice Italian Style - 4 servings
Preparation: 5 min. Cooking: 25 min. Total: 30 min.
A tasty, low calorie meal idea that is sure to warm your heart!
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2 large red bell peppers
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1-1/2 cups tomato sauce
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2 cups cooked brown rice
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2 Tbsp parsley, chopped
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1/2 tsp Italian seasoning
Cut peppers in half lengthwise; remove seeds and membranes. Steam pepper halves until cooked crisp-tender; set aside. Combine 1/3 of the tomato sauce with cooked brown rice, 1/2 of the the chopped parsley, and the Italian seasoning. Heat over moderate heat, stirring gently until well blended. Add a little water if needed to prevent sticking. Spoon remaining tomato sauce into bottom of a 9 in. pie pan. Place pepper halves on top of sauce, then fill with rice mixture. Bake at 350°F degrees until hot. Sprinkle with chopped parsley and serve.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 160 Cal |
1.2 g |
33 g |
4.4 g |
4.9 g |
7.4 g |
0 mg |
490 mg |
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Nutrients
| Calories |
160 Cal |
|
| Fat |
1.2 g |
|
| Carbs |
33 g |
|
| Protein |
4.4 g |
|
| Fiber |
4.9 g |
|
| Sugar |
7.4 g |
|
|
Fats
| Fat |
1.2 g |
|
| Fat, Sat. |
0.21 g |
|
| Fat, Mono. |
0.33 g |
|
| Fat, Poly. |
0.42 g |
|
| Cholesterol |
0 mg |
|
|
Vitamins
| Choline |
14 mg |
2.5% |
| Niacin |
3 mg |
19% |
| Panto. Acid |
0.65 mg |
13% |
| Riboflavin |
0.14 mg |
11% |
| Thiamin |
0.17 mg |
14% |
| Vitamin A |
3000 IU |
100% |
| Vitamin B6 |
0.48 mg |
30% |
| Vitamin B12 |
0 mcg |
0% |
| Vitamin C |
110 mg |
130% |
| Vitamin D |
0 IU |
0% |
| Vitamin E |
2.6 mg |
17% |
| Vitamin K |
39 mcg |
32% |
|
Minerals
| Calcium |
32 mg |
3.2% |
| Copper |
0.2 mg |
23% |
| Fluoride |
32 mcg |
800% |
| Iron |
2 mg |
25% |
| Magnesium |
69 mg |
16% |
| Manganese |
1.3 mg |
18% |
| Phosphorus |
120 mg |
17% |
| Potassium |
570 mg |
12% |
| Selenium |
0.28 mcg |
0.51% |
| Sodium |
490 mg |
32% |
| Zinc |
1 mg |
9.3% |
|
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