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Stuffed Green Peppers with Tomato Sauce Recipe

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Stuffed Green Peppers with Tomato Sauce
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Ingredients
37
Count
Nutrition
1747
Calories
Total time
185
Minutes
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Ingredients:

Directions:

  1. Prepare the Chicken Filling. When cool, stir in cooked rice. Reserve. Prepare the Tomato Sauce. Set aside and keep warm.
  2. Preheat oven to 350 degrees F.
  3. Wash the peppers under cold water. Wipe dry. Cut the top 1-inch of the peppers off, keeping the stem intact. Reserve. Remove the core and seeds. Brush inside and outside with olive oil. Season inside with salt and pepper.
  4. Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on top. In a roasting pan, place the stuffed peppers and the hot Tomato Sauce. Bake in the oven for about 1 hour or until done. Serve in heated plates garnished with minced parsley.
  5. Chicken Filling:
  6. Coarsely grind the chicken and transfer to a large bowl. Reserve.
  7. In a medium skillet, heat the olive oil over moderate heat. Saute the onion until translucent. Add mushrooms and continue to cook until all the liquid evaporates, stirring occasionally. Cool.
  8. Stir the onion and mushroom mixture into the ground chicken. Add the remaining ingredients and combine well. To test for taste, saute a small amount in a little oil and adjust seasoning.
  9. Reserve as stuffing for Green Peppers with Tomato Sauce.
  10. Recipe courtesy Wolfgang Puck, Adventures in the Kitchen Random House, 1991
  11. Yield: about 4 cups
  12. Wolfgang's Favorite Tomato Sauce:
  13. In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens.
  14. Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed.
  15. Yield: Makes 2 1/2 cups
  16. Chicken Stock:
  17. Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
  18. Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
  19. Recipe courtesy Wolfgang Puck, Pizza, Pasta & More! Random House, 2000
  20. Yield: Makes about 2 quarts
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1746.62 Kcal (7313 kJ)
Calories from fat 1109.43 Kcal
% Daily Value*
Total Fat 123.27g 190%
Cholesterol 573.92mg 191%
Sodium 917.72mg 38%
Potassium 2077.75mg 44%
Total Carbs 44.25g 15%
Sugars 16.44g 66%
Dietary Fiber 7.87g 31%
Protein 108.81g 218%
Vitamin C 168.2mg 280%
Vitamin A 3.2mg 107%
Iron 57.2mg 318%
Calcium 150.6mg 15%
Amount Per 100 g
Calories 144.85 Kcal (606 kJ)
Calories from fat 92.01 Kcal
% Daily Value*
Total Fat 10.22g 190%
Cholesterol 47.6mg 191%
Sodium 76.11mg 38%
Potassium 172.31mg 44%
Total Carbs 3.67g 15%
Sugars 1.36g 66%
Dietary Fiber 0.65g 31%
Protein 9.02g 218%
Vitamin C 13.9mg 280%
Vitamin A 0.3mg 107%
Iron 4.7mg 318%
Calcium 12.5mg 15%

* 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

  • 44.4
    Points
  • 46
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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