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Pilaf Peppers Recipe
|Quick cooking rice||1 Cup (16 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Instant chicken bouillon granules||1 Teaspoon|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
|Green peppers/Sweet red peppers||2 Large|
Serving size: Complete recipe
Calories 1114 Calories from Fat 221
% Daily Value*
Total Fat 24 g37.2%
Saturated Fat 2.7 g13.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1211.5 mg50.5%
Total Carbohydrates 204 g67.8%
Dietary Fiber 15.5 g61.9%
Sugars 31.5 g
Protein 28 g57%
Vitamin A 81.9% Vitamin C 725.4%
Calcium 23.7% Iron 43.5%
*Based on a 2000 Calorie diet
Stir green onions, toasted almonds, and margarine into the cooked rice.
Halve peppers lengthwise, removing stem ends, seeds, and membranes.
Spoon one-fourth of the rice mixture into each of the pepper shell halves.
Place stuffed peppers in a 13x9-inch aluminum pan or in a 13x9x2-inch baking pan.
Cover with foil.
Place pan in center of the cooking grill.
Grill 20 to 25 minutes or till peppers are crisp-tender and rice mixture is heated through.
Note: If you like your pepper shells very tender, precook the pepper halves 1 minute in a saucepan of boiling water and drain well before filling with the rice mixture.