Stuffed Green Peppers Recipe
Ingredients
| Green peppers | 4 | |
| Oil | 1 Tablespoon | |
| Onions | 2 | |
| Bean sprouts | 1⁄2 Cup (8 tbs) | |
| Stalk celery | 1 | |
| Green chilies | 1 | |
| Tamari soy sauce | 2 Tablespoon | |
| Grated cheese | 3⁄4 Cup (12 tbs) | |
| Cooked brown rice | 1 1⁄2 Cup (24 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1137 Calories from Fat 401
% Daily Value*
Total Fat 46 g70.3%
Saturated Fat 19.1 g95.7%
Trans Fat 0 g
Cholesterol 82.4 mg27.5%
Sodium 3174.7 mg132.3%
Total Carbohydrates 133 g44.4%
Dietary Fiber 22.1 g88.4%
Sugars 30.8 g
Protein 56 g112.3%
Vitamin A 59% Vitamin C 891.8%
Calcium 122.1% Iron 35.5%
*Based on a 2000 Calorie diet
Directions
Steam the peppers on a rack above boiling water for 10 to 15 minutes.
Heat a skillet, add the oil, onions, sprouts, celery, and green chilis, if desired, and saute 5 minutes.
Add the tamari, the grated cheese, and the rice.
Mix well and heat through.
Stuff the peppers with this mixture.
Bake 15 to 20 minutes at 350°.
variation: Steam whole cabbage leaves or Chinese cabbage leaves until slightly softened.
Fill with the pepper stuffing.
Roll.
Place on oiled foil.
Puncture air holes in the foil.
Fold the foil around the rolls.
Place on a rack over hot water in a baking dish.
Bake 10 minutes at 350° until steamed through.
Chef
