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Add a photoServings: 6
Ingredients
- 12 sm Green bell peppers
- 3 x Tomatoes (optional) quartered
- Â Â Parsely stems
- 1 Tbsp. Butter
- Â Â Salt and pepper to taste
- 2 c. Water
- Â Â Meat and rice stuffing
- 3 c. Lowfat yoghurt
Directions
- Cut a thin slice from the stem end of the peppers, remove seeds and membranes, wash and save tops to act as lids. Wash. Drain upside-down. Fill peppers with meat and rice stuffing, replace lids and cover tops either with pepper stems or possibly with quartered tomatoes, skinside up. Line the bottom of a large saucepan with parsely stems. Add in salt, pepper an water. Dot with butter. Place a plate upside-down on peppers. Cover and cook on lowest possible heat till peppers are tender (about 40 min).
- Transfer stuffed pepprs to a platter. Pour remaining liquid (about 8 tbsns) from the saucepan over the peppers. Serve warm with lowfat yoghurt and salad as a main course.
- (Lowfat yoghurt is something made by the Turkish people and is also eaten in other Mid-East countries. I've tried it and liked it but haven't been able to duplicate. Plain American yogurt is not my idea of a good substitute.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 392g | |
| Recipe makes 6 servings | |
| Calories 128 | |
| Calories from Fat 55 | 43% |
| Total Fat 6.24g | 8% |
| Saturated Fat 3.88g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 80mg | 3% |
| Potassium 562mg | 16% |
| Total Carbs 13.98g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 10.39g | 7% |
| Protein 5.91g | 9% |
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