Bell Peppers Stuffed with Rice Italian Style

Preparation:  5 min. Cooking: 25 min. Total: 30 min.
Recipe photo
  • 2 large red bell peppers
  • 1 1/2 Cup tomato sauce
  • 2 Cup cooked brown rice
  • 2 Tbsp parsley , chopped.
  • 1/2 tsp Italian seasoning
Cut peppers in half lengthwise; remove seeds and membranes. Steam pepper halves until cooked crisp-tender; set aside. Combine 1/3 of the tomato sauce with cooked brown rice, 1/2 of the the chopped parsley, and the Italian seasoning. Heat over moderate heat, stirring gently until well blended. Add a little water if needed to prevent sticking. Spoon remaining tomato sauce into bottom of a 9 inch pie pan. Place pepper halves on top of sauce, then fill with rice mixture. Bake at 350 ℉ degrees until hot. Sprinkle with chopped parsley and serve.
Calories
160 Cal
Fat
1.2 g
Carbs
33 g
Protein
4.4 g
Fiber
4.9 g
Sugar
7.4 g
Cholesterol
0 mg
Sodium
490 mg


Nutrients

Fiber     4.9 g
Fat     1.2 g
Sugar     7.4 g
Carbs     33 g
Protein     4.4 g
Calories     160 Cal

Fats

Fat, Poly     0.4 g
Fat, Mono     0.3 g
Fat, Sat     0.2 g
Fat, Trans     0 g
Fat, Percent     7.1 %

Vitamins

Vitamin, K     39 mcg     33 %
Vitamin, A     3100 IU     100 %
Vitamin, B12     0 mcg     0 %
Niacin     3 mg     19 %
Riboflavin     0.1 mg     11 %
Vitamin, C     110 mg     130 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.5 mg     30 %
Vitamin, E     2.6 mg     17 %
Panto, Acid     0.7 mg     13 %
Choline     14 mg     2.5 %
Thiamin     0.2 mg     14 %

Minerals

Calcium     32 mcg     3.2 %
Phosphorus     120 mg     17 %
Magnesium     69 mg     16 %
Copper     0.2 mcg     23 %
Fluoride     32 mcg     800 %
Zinc     1 mg     9.3 %
Cholesterol     0 mg     0.3 %
Sodium     490 mg     32 %
Selenium     0.3 mcg     0.5 %
Manganese     1.3 mg     18 %
Potassium     570 mg     12 %
Iron     2 mg     25 %