Stuffed Peppers Recipe


Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings4
Main IngredientInterest Group


 Sweet peppers4 Medium (red / green)
 Chopped onion1⁄2 Cup (8 tbs)
 Mushrooms4 Large, sliced
 Chablis/Other dry white wine2 Tablespoon
 Wheat germ2 Tablespoon
 Cooked brown rice3⁄4 Cup (12 tbs)
 Whole kernel corn8 Ounce, drained (1 can)
 Cheddar cheese1⁄2 Cup (8 tbs)
 Garlic powder1 Teaspoon
 Dried whole rosemary1 1⁄2 Teaspoon
 Dried parsley flakes1 1⁄2 Teaspoon
 Wheat germ2 Teaspoon

Nutrition Facts

Serving size

Calories 227 Calories from Fat 70

% Daily Value*

Total Fat 8 g12.3%

Saturated Fat 4.3 g21.5%

Trans Fat 0 g

Cholesterol 19 mg

Sodium 161.8 mg6.7%

Total Carbohydrates 30 g9.9%

Dietary Fiber 7 g27.8%

Sugars 6.2 g

Protein 11 g22%

Vitamin A 19.7% Vitamin C 211.6%

Calcium 21.2% Iron 22.5%

*Based on a 2000 Calorie diet


1) Cut off the tops of the peppers and deseed.
2) Cut up the tops, reserving 1/3 cup chopped pepper.

3) In a skillet, add 1/3 cup chopped pepper, onion, mushrooms, and wine and cook without a lid till tender.
4) Remove from the heat and add in the next 7 ingredients. Mix well.
5) Stuff the peppers with the mix and place in a shallow baking dish.
6) Add 1/2 teaspoon wheat germ over each pepper.
7) Place in the oven at 350° for 30 minutes.

8) Garnish with chopped cilantro and serve.