Wash peppers & cut off & retain the tops. Remove seed & pulp & discard. Heat oil in a pan & gently fry the onion for 2 minutes. Sprinkle on the herbs & salt & pepper. Add tomatoes & fry together for 2 minutes. Add cooked rice & nuts & fry together for 2 minutes. Fill each pepper with the cooked filling. Place on a baking sheet & put on the caps. Pour a little oil on each & bake at 375F until the peppers are browned. Jack Santa Maria, "Greek Vegetarian Cookery"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (602g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 153 (28%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 26.7mg||1 %|
|Potassium 483.4mg||13 %|
|Total Carbohydrate 89.4g||26 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 80.8g|
|Protein 10.1g||14 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 547
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