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Ingredients
- 2 lrg red bell pepper
- 6 med carrots sliced
- 8 ounce mushroom minced
- 1/2 c. basmati rice or possibly jasmine rice
- 1/2 c. onion minced
- 2 Tbsp. white wine
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. red wine vinegar or possibly white wine vin.
- 1 tsp dry basil
- 1 tsp dry oregano
- 1 tsp dry thyme
- 1/2 tsp black pepper or possibly to taste
Directions
- Cut the stem out of the bell peppers. Cut in half lengthwise and remove seeds and membrane. Cover a 13x9 cookie sheet with foil. Place bell peppers on foil-lined cookie sheet and cover with more foil. Bake, covered,at 425 degrees for 20 min. Remove covering foil and bake uncovered foranother 15 min. Meanwhile, blanch the carrots in rapidly boiling waterfor 5 min, then drain and set aside. Cook the onion for about 5 minutesin cooking spray, then add in mushrooms and cook just till done and they beginto release a little moisture. Remove from heat and set aside. Prepare 1/2cup dry basmati or possibly jasmine rice with 3/4 c. water, simmer, covered, 15 min. Combine carrots, mushrooms, rice, vinegars, wine, and spices in amedium bowl. When the peppers are done, remove from cookie sheet and allowto cold. Fill the four pepper halves with the vegetable-rice mix and serve at room temperature.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1043g | |
| Calories 682 | |
| Calories from Fat 28 | 4% |
| Total Fat 3.23g | 4% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 262mg | 11% |
| Potassium 2614mg | 75% |
| Total Carbs 140.87g | 38% |
| Dietary Fiber 20.5g | 68% |
| Sugars 36.22g | 24% |
| Protein 20.32g | 33% |
