Directions:
- Preheat the oven to 400°F.
- Halve 4 of the peppers lengthways, de-seed and place on a large baking tray.
- Cook the rice in boiling water according to pack instructions then drain.
- Meanwhile, fry the onion in 1 tbsp oil for 5 minutes Finely dice the remaining pepper and add to the onions with the zucchini and cook for 2-3 minutes Stir in the tomatoes, season well and cook for a further 5 minutes.
- Stir the rice into the vegetable mixture and spoon into the halved peppers. Top with the breadcrumbs and bake for 15-20 mins until browned.
- Serve with a fresh green salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.1 Kcal (637 kJ) | ||
| Calories from fat | 6.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.73g | 1% | |
|---|---|---|---|
| Sodium | 10.61mg | 0% | |
| Potassium | 551.87mg | 12% | |
| Total Carbs | 30.99g | 10% | |
| Sugars | 8.68g | 35% | |
| Dietary Fiber | 5.52g | 22% | |
| Protein | 4.38g | 9% | |
| Vitamin C | 200.2mg | 334% | |
| Iron | 0.8mg | 4% | |
| Calcium | 25.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 58.39 Kcal (244 kJ) | ||
| Calories from fat | 2.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.28g | 1% | |
|---|---|---|---|
| Sodium | 4.07mg | 0% | |
| Potassium | 211.84mg | 12% | |
| Total Carbs | 11.9g | 10% | |
| Sugars | 3.33g | 35% | |
| Dietary Fiber | 2.12g | 22% | |
| Protein | 1.68g | 9% | |
| Vitamin C | 76.9mg | 334% | |
| Iron | 0.3mg | 4% | |
| Calcium | 9.8mg | 3% | |
* 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.
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