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Red Peppers Stuffed With Saffron Rice And Feta Recipe
|Sweet peppers||4 Medium|
|Cooked rice||2 1⁄2 Cup (40 tbs)|
|Feta cheese||4 Ounce, crumbled|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Pimento stuffed olives||1⁄4 Cup (4 tbs), slightly chopped|
|Defatted low sodium chicken broth||1⁄4 Cup (4 tbs)|
|Slivered almonds||3 Tablespoon|
|Ground saffron||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 1332 Calories from Fat 464
% Daily Value*
Total Fat 54 g82.8%
Saturated Fat 20 g100%
Trans Fat 0 g
Cholesterol 100.9 mg
Sodium 1315.2 mg54.8%
Total Carbohydrates 175 g58.2%
Dietary Fiber 20.6 g82.5%
Sugars 22.9 g
Protein 44 g88.5%
Vitamin A 131.1% Vitamin C 877.8%
Calcium 83.3% Iron 80.7%
*Based on a 2000 Calorie diet
Slice off the stem ends of the peppers and remove the seeds and membranes.
Place the peppers in the boiling water for 2 minutes, remove and rinse with very cold water.
Drain well and transfer to an 8" X 8" baking pan.
In a medium bowl, combine the rice, cheese, onions, olives, broth, almonds, cumin and saffron.
Spoon into the peppers.
Broil 3" to 4" from the heat for 10 to 12 minutes.