Directions:
- Cut and save 1 inch off stem end of peppers, removing and discarding
- White membranes from inside peppers. Set hollowed peppers aside.
- Sauté onions in oil slowly until tranlucent and golden brown. (This may
- Take as long as 20-30 minutes when done very slowly.) When the onions
- Are about 5-8 minutes away from being finished, add pine nuts and white
- Part of the spring onions to the saute pan. Continue sauteeing. Add rice
- Or bulgur. Cook for 5 minutes, stirring occasionally.
- Add remaining ingredients. Raise the heat to bring liquid to a boil,
- Cover pan and reduce heat to a simmer. Continue cooking until liquid is
- Absorbed.
- Fill each pepper with about 1/2 cup rice mixture and top with reserved
- Caps.
- Place peppers upright in oiled 9-by-13-inch glass baking dish.
- Cover with oiled foil and bake until peppers are tender, about 50-60
- Minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.39 Kcal (567 kJ) | ||
| Calories from fat | 21.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.4g | 4% | |
|---|---|---|---|
| Sodium | 9.4mg | 0% | |
| Potassium | 217.01mg | 5% | |
| Total Carbs | 25.46g | 8% | |
| Sugars | 2.78g | 11% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 2.84g | 6% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 34.8mg | 193% | |
| Calcium | 33.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 99.05 Kcal (415 kJ) | ||
| Calories from fat | 15.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.75g | 4% | |
|---|---|---|---|
| Sodium | 6.88mg | 0% | |
| Potassium | 158.76mg | 5% | |
| Total Carbs | 18.62g | 8% | |
| Sugars | 2.03g | 11% | |
| Dietary Fiber | 1.61g | 9% | |
| Protein | 2.08g | 6% | |
| Vitamin C | 6.2mg | 14% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 25.5mg | 193% | |
| Calcium | 24.7mg | 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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