Vegetarian Stuffed Bell Peppers Recipe

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Ingredients:

Serving

1/2 cup brown rice
1 tsp salt
4 large sweet peppers (preferably red )
3 tbsp canola oil
1 medium onion, chopped
1/2 cup celery, finely diced
1/2 cup sunflower seeds
1/4 cup parsley, minced
2 eggs, slightly beaten (or equivalent egg substitute)
1/4 tsp dried oregano leaves, crumbled
1 jalapeno pepper, chopped
1 tsp black pepper
1/2 cup light cheddar cheese

Directions:

Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender.
Drain if necessary.
Set aside. Cut peppers in half.
Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes.
Arrange in slightly oiled, shallow 1-1/2 quart baking dish.
Heat oil in small skillet. Add onion, celery, and sunflower seeds.
Saute until onion is tender.
Remove from heat. Stir into rice. Add parsley, eggs, oregano, jalapeno pepper, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top.
Put about 1/3 cup hot water in bottom of dish.
(I use the water used to parboil the peppers.) Bake at 400 F for about 20 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	356.38 Kcal (1492 kJ)
Calories from fat	170.59 Kcal
		% Daily Value*
Total Fat	18.95g	29%
Cholesterol	99.17mg	33%
Sodium	736.99mg	31%
Potassium	565.99mg	12%
Total Carbs	31.85g	11%
Sugars	8.46g	34%
Dietary Fiber	5.86g	23%
Protein	14.46g	29%
Vitamin C	221.5mg	369%
Iron	1.9mg	10%
Calcium	174.9mg	17%

Amount Per 100 g
Calories	122.78 Kcal (514 kJ)
Calories from fat	58.77 Kcal
		% Daily Value*
Total Fat	6.53g	29%
Cholesterol	34.16mg	33%
Sodium	253.9mg	31%
Potassium	194.99mg	12%
Total Carbs	10.97g	11%
Sugars	2.91g	34%
Dietary Fiber	2.02g	23%
Protein	4.98g	29%
Vitamin C	76.3mg	369%
Iron	0.6mg	10%
Calcium	60.3mg	17%

* 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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