Greek Stuffed Peppers Recipe

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Ingredients:

Serving

Directions:

Prepare 12 peppers by carefully cutting out the tops and removing the seeds. You will use the tops to cover the peppers before they are baked.
In a large bowl prepare the stuffing. Finely chop the onions and 1 bell pepper in a food processor. Add the rice, water, herbs, tomato paste, 1/2 cup of olive oil and salt and pepper to taste. If using pine nuts add them now. The mixture should be liquidy , like a gazpacho soup.
Stuff the peppers about 3/4 full. If any stuffing is left over just go back and evenly distribute! Cover the peppers with their tops.
Add the other 1/2 cup of olive oil to the top of the peppers.
Bake at 425 for 30 minutes. Lower to 350 and cook for 1 more hour.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4013.51 Kcal (16804 kJ)
Calories from fat	2019.7 Kcal
		% Daily Value*
Total Fat	224.41g	345%
Sodium	208.26mg	9%
Potassium	4341.02mg	92%
Total Carbs	437.9g	146%
Sugars	79.76g	319%
Dietary Fiber	62.78g	251%
Protein	31.48g	63%
Vitamin C	1727.8mg	2880%
Vitamin A	50.3mg	1677%
Iron	2094.3mg	11635%
Calcium	793.1mg	79%

Amount Per 100 g
Calories	103.91 Kcal (435 kJ)
Calories from fat	52.29 Kcal
		% Daily Value*
Total Fat	5.81g	345%
Sodium	5.39mg	9%
Potassium	112.39mg	92%
Total Carbs	11.34g	146%
Sugars	2.07g	319%
Dietary Fiber	1.63g	251%
Protein	0.82g	63%
Vitamin C	44.7mg	2880%
Vitamin A	1.3mg	1677%
Iron	54.2mg	11635%
Calcium	20.5mg	79%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

98.2

Points
103

PointsPlus

Good Points

saturated fat free,
very low sodium,
cholesterol free

Bad Points

High in Sugar,
High in Total Fat

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