Stuffed Bell Peppers Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 180C degrees.
Cut peppers in half lengthways, and remove all the seeds and white membrane.
Cook the rice in large pan of boiling water until tender (about 12 minutes) Drain well and set aside in a mixing bowl to cool.
Heat the oil in a frying pan and cook onion until soft.
Add garlic and cook one more minute.
Add onion and garlic to the rice, along with all the remaining ingredients.
Mix everything together well, and season with salt and pepper.
Spoon the rice mixture into the pepper shells, and place them on an oven tray.
Bake for 30 minutes or until the peppers are soft and the filling is brown on top.
(Can be made with other coloured peppers).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	319.57 Kcal (1338 kJ)
Calories from fat	152.67 Kcal
		% Daily Value*
Total Fat	16.96g	26%
Cholesterol	40.15mg	13%
Sodium	309.68mg	13%
Potassium	372.84mg	8%
Total Carbs	27.17g	9%
Sugars	5.52g	22%
Dietary Fiber	3.44g	14%
Protein	13.97g	28%
Vitamin C	114.8mg	191%
Iron	0.9mg	5%
Calcium	336.7mg	34%

Amount Per 100 g
Calories	161.71 Kcal (677 kJ)
Calories from fat	77.25 Kcal
		% Daily Value*
Total Fat	8.58g	26%
Cholesterol	20.32mg	13%
Sodium	156.7mg	13%
Potassium	188.66mg	8%
Total Carbs	13.75g	9%
Sugars	2.79g	22%
Dietary Fiber	1.74g	14%
Protein	7.07g	28%
Vitamin C	58.1mg	191%
Iron	0.5mg	5%
Calcium	170.4mg	34%

* 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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