Dill & Pepper Stuffed Peppers Recipe
Ingredients
| Vegetable oil | 1⁄4 Cup (4 tbs) | |
| Onion | 1 Medium, chopped | |
| Orzo | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Black pepper | 1⁄4 Teaspoon | |
| Dried dill weed | 1 Teaspoon | |
| Fresh parsley | 1⁄2 Cup (8 tbs), chopped | |
| Tomatoes | 2 Small, peeled | |
| Tomato sauce | 1⁄4 Cup (4 tbs) | |
| Water | 1 1⁄2 Cup (24 tbs) | |
| Tomato sauce | 2 Tablespoon | |
| Green peppers | 3 Large |
Nutrition Facts
Serving size: Complete recipe
Calories 1509 Calories from Fat 539
% Daily Value*
Total Fat 61 g93.3%
Saturated Fat 7.7 g38.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2009.1 mg83.7%
Total Carbohydrates 212 g70.6%
Dietary Fiber 25.2 g100.9%
Sugars 38.4 g
Protein 36 g72.4%
Vitamin A 136.4% Vitamin C 878.4%
Calcium 26.9% Iron 64.6%
*Based on a 2000 Calorie diet
Directions
Heat oil in a large skillet over medium heat.
Saute onion until golden.
Stir in orzo, salt, pepper, dill and parsley.
Simmer 2 minutes, stirring occasionally.
Dice 1 tomato.
Add diced tomato, 1/4 cup tomato sauce and 1 cup water to orzo mixture.
Bring to a boil.
Reduce heat and simmer until water is absorbed, 10 minutes.
Cut peppers in half lengthwise.
Remove seeds and membranes.
Fill pepper halves with orzo mixture.
Place in prepared baking dish.
In a small bowl, combine remaining 1/2 cup water and 2 tablespoons tomato sauce.
Pour around peppers in baking dish.
Cut remaining tomato into thin slices.
Arrange on top of peppers.
Cover and place in cold oven.
Set temperature control at 350°F (175°C).
Bake 1 hour.
Serve immediately.
Makes 6 servings.
Chef
