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Add a photoServings: 6
Ingredients
- 4 lg. green peppers
- 1 c. brown rice
- 3/4 c. minced onion
- 1/4 c. sliced mushrooms
- 2 tbsp. butter
- 1-1 1/2 c. grated sharp Cheddar cheese
- 1/2 c. cottage cheese
- 1/4 c. minced parsley
- 1/4 teaspoon dry thyme leaves
- Black pepper
Directions
- 1. Wash peppers. Cut off tops. Remove seeds. Steam peppers, top included, till barely tender, about 5 min.
- 2. While peppers are steaming, prepare rice according to package directions.
- 3. Heat butter in a skillet. Saute/fry onion and mushrooms in butter. Stir in remaining ingredients. Add in mix to cooked rice.
- 4. Drain peppers. Place in an oiled baking dish. Spoon the rice mix into peppers. Replace pepper tops.
- 5. Bake stuffed peppers, uncovered, at 400 degrees for 15 min or possibly till heated through.
- Good served with: Whole wheat French bread, fresh fruit, corn on the cob and nut cake for dessert.
- Health Note: Always steam - not boil - vegetables to retain vitamins.
- Tips: Green peppers can be stuffed raw, placed in 1/4 inch water, covered and baked at 375 degrees for 35-45 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 6 servings | |
| Calories 303 | |
| Calories from Fat 130 | 43% |
| Total Fat 14.81g | 19% |
| Saturated Fat 8.78g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 269mg | 11% |
| Potassium 321mg | 9% |
| Total Carbs 30.87g | 8% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.86g | 3% |
| Protein 12.41g | 20% |
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