Stuffed Red Peppers
Use a mix of red, yellow, orange, and green peppers, choosing those with straight sides and even bases so they'll stand up properly.
Ingredients
- Peppers6 small to medium red peppers
- Filling15 ml extra-virgin olive oil
- 1 medium onion, peeled and finely chopped
- 1 celery rib, finely chopped
- 2 garlic cloves, peeled and finely chopped
- 230 g ground white meat of chicken or turkey
- 1 1/2 cups cooked long-grain brown or white rice
- 1/4 cup pine nuts (optional)
- 2 Tbs finely chopped fresh flat-leaf parsley
- kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 350°F (180°C).
- PeppersCut the stem end from the peppers and reserve, keeping matching tops and bases together. Remove the seeds and membranes from the peppers with a grapefruit knife.
- FillingWarm the oil in a large skillet over medium heat. Add the onion, celery, and garlic; cook for 5 minutes, or until soft. Add the chicken or turkey and cook, stirring occasionally, for 5 minutes, or until just cooked. Remove from the heat and stir in the rice, pine nuts (if using), and parsley. Season with salt and pepper.
- Spoon the filling into the peppers, leaving about 1/2 inch (1.3 cm) at the top, and replace the tops. Fit the peppers close together into a casserole dish just large enough to hold them. Cover and bake for 45 minutes, or until the peppers are tender.
Copyright © 2005 by Evelyn H. Lauder
Nutrition Facts
Calories 356
Calories from Fat 99 (28%)
(17%)Total Fat 11g
(9%)Saturated Fat 2g
Poly-Unsaturated Fat 3g
Mono-Unsaturated Fat 3g
(12%)Cholesterol 36mg
(2%)Sodium 47mg
(13%)Potassium 452mg
Total Carbohydrate 47g
(19%)Dietary Fibre 5g
Sugars 7g
Sugar Alcohols 0g
(35%)Protein 18g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.
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