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Baked Meatless Stuffed Peppers Recipe
|Green bell peppers||6 Large|
|Cooked brown rice||4 Cup (64 tbs)|
|Swiss cheese||6 Ounce, finely diced|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Onion||1 Small, chopped|
|Eggs||2 , well beaten|
|Half and half||1⁄2 Cup (8 tbs)|
|Prepared mustard||1 Tablespoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2389 Calories from Fat 864
% Daily Value*
Total Fat 99 g151.6%
Saturated Fat 54.9 g274.5%
Trans Fat 0 g
Cholesterol 679.1 mg
Sodium 2138.5 mg89.1%
Total Carbohydrates 268 g89.4%
Dietary Fiber 37.6 g150.3%
Sugars 36.4 g
Protein 117 g233.2%
Vitamin A 169% Vitamin C 1503.9%
Calcium 252.9% Iron 74.1%
*Based on a 2000 Calorie diet
Cook in boiling water for 5 minutes.
Combine the rice, Swiss cheese, parsley, celery, onion, oregano, basil, eggs, half-and-half and mustard in a large bowl and mix well.
Season with salt and pepper.
Spoon the rice mixture into the green peppers.
Arrange the stuffed peppers in a shallow baking pan.
Add water to the pan to a depth of 1/4 inch.
Sprinkle tops of peppers with Parmesan cheese.
Bake at 350 degrees for 30 to 40 minutes or until hot and browned.