 |
Rice
Stuffed Bell Peppers |
|
|
Serving
size: 1 stuffed pepper |
| 229
Calories |
0.65
g Fat |
0
mg Cholesterol |
| 50.2
mg Carbs |
5.8
g Protein |
45.0
mg Sodium |
| 8
large |
Bell
peppers, preferably red |
| 2
1/2 c. |
Vegetable
broth, homemade or store-bought |
| 1/2
tsp. |
Salt |
| 1/4
tsp. |
Black
Pepper |
| 1
c. |
Mushrooms,
diced |
| 1/2
c. |
Onion,
finely diced |
| 1/2
c. |
Celery,
finely diced |
| 2
c. |
Basmati
rice |
| 1/2
c. |
Canned
diced tomatoes |
| 1
tsp. |
Cumin
seed |
| 1
c. |
Green
peas, fresh or frozen |
| Make
"caps" for each pepper by slicing about 1/3 inch off the top of
each one. Set the caps aside. Carefully remove the seeds and
white ribs inside each pepper. Boil the peppers in a large pot of
salted water until tender, 5 to 7 minutes. Drain and plunge into ice
water to stop the cooking. When cool, drain again and pat dry. |
| Bring
the broth to a simmer in a large saucepan. Add salt, pepper,
mushrooms, onion, and celery. Simmer until vegetables are tender,
about 5 minutes. Add rice, tomatoes, and cumin. Return to a
simmer, cover, reduce heat to lowest setting, and cook 18 minutes.
Uncover and put peas on top; do not stir in. Cover pot again, remove
from heat, and let stand 7 minutes to allow peas to cook through.
Transfer mixture to a large bowl and fluff with a fork. |
| Preheat
oven to 425 degrees. Divide the stuffing evenly among the peppers;
you should have about 1 cup stuffing for each pepper. Top with
lids. Arrange them in a 9 by 13-inch baking dish; if they don't want
to "stand," lay them gently on their sides. Bake,
uncovered, for 20 minutes, or until peppers are hot throughout.
Serve with Black Bean Sauce. |
| From:
Everyday Cooking with Dr. Dean Ornish |