Name: Tomatillo Stuffed Red Peppers
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 c Cooked brown rice; 1 1/4 lb Tomatillos; 4 md Sweet red peppers; 1 tb Balsamic vinegar; 1/2 ts Ground cumin; 1/2 c Onions chopped; 1 tb Minced fresh cilantro; 1 c Diced green pepper; 1 Garlic minced; 1/2 c Chopped Tomatoes; 1/2 ts Balsamic vinegar; 1/4 ts Black Pepper ground; 1 1/2 ts Dried Oregano; 2 Garlic minced; 1/8 ts Ground red pepper; 1 c Onions chopped; 1 c Tomato puree

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INGREDIENTS

1 c Cooked brown rice
1 1/4 lb Tomatillos
4 md Sweet red peppers
1 tb Balsamic vinegar
1/2 ts Ground cumin
1/2 c Onions ; chopped
1 tb Minced fresh cilantro
1 c Diced green pepper
1 Garlic ; minced
1/2 c Chopped Tomatoes
1/2 ts Balsamic vinegar
1/4 ts Black Pepper ; ground
1 1/2 ts Dried Oregano
2 Garlic ; minced
1/8 ts Ground red pepper
1 c Onions ; chopped
1 c Tomato puree

Servings

INSTRUCTIONS

Broil the red peppers about 5 inches from the heat until charred on all sides. Let stand in a closed brown bag until cool enough to handle. Then remove the charred skin. Slit each pepper down the side and remove the stem, seeds and inner membranes. Keep each pepper intact. In a large nonstick frying pan sprayed with Pam, cook the onions, garlic and oregano and 1 tablespoon vinegar until tender, about 5 to 7 minutes. Add the green peppers and cook 5 to 7 minutes. Add the puree. Cook for 15 to 20 minutes. Stir in rice, cumin, black pepper and ground red pepper. Divide stuffing equally into each red pepper, keeping their shape. Set aside and keep warm. Remove the paper husks from the tomatillos. Droop the tomatillos into boiling water. Cook for 5 minutes or until they change color to olive drab. Drain and puree. Set aside. In a 2 quart saucepan, cook the onions and garlic until soft, about 5 minutes. Add the tomatillo puree and cook over low heat for 20 minutes. Add the tomatoes, cilantro and vinegar. Spread the tomatillo sauce in a 7 x 11 inch baking dish. Place the stuffed peppers on top. Reheat in the oven for microwave for a few minutes. Serves 2. Single serving = 1 cup grain, 1 cup vegetable. Posted to FOODWINE Digest 10 Sep 96 From: Joe Ames Date: Wed, 11 Sep 1996 12:34:44 -0400

NOTES

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Tomatillo Stuffed Red Peppers

1 c Cooked brown rice 
1 1/4 lb Tomatillos 
4 md Sweet red peppers 
1 tb Balsamic vinegar 
1/2 ts Ground cumin 
1/2 c Onions chopped
1 tb Minced fresh cilantro 
1 c Diced green pepper 
1  Garlic minced
1/2 c Chopped Tomatoes 
1/2 ts Balsamic vinegar 
1/4 ts Black Pepper ground
1 1/2 ts Dried Oregano 
2  Garlic minced
1/8 ts Ground red pepper 
1 c Onions chopped
1 c Tomato puree

Broil the red peppers about 5 inches from the heat until charred on all  sides. Let stand in a closed brown bag until cool enough to handle. Then  remove the charred skin. Slit each pepper down the side and remove the  stem, seeds and inner membranes. Keep each pepper intact. In a large  nonstick frying pan sprayed with Pam, cook the onions, garlic and oregano  and 1 tablespoon vinegar until tender, about 5 to 7 minutes. Add the green  peppers and cook 5 to 7 minutes. Add the puree. Cook for 15 to 20 minutes.  Stir in rice, cumin, black pepper and ground red pepper. Divide stuffing  equally into each red pepper, keeping their shape. Set aside and keep warm.  Remove the paper husks from the tomatillos. Droop the tomatillos into  boiling water. Cook for 5 minutes or until they change color to olive drab.  Drain and puree. Set aside. In a 2 quart saucepan, cook the onions and  garlic until soft, about 5 minutes. Add the tomatillo puree and cook over  low heat for 20 minutes. Add the tomatoes, cilantro and vinegar. Spread the  tomatillo sauce in a 7 x 11 inch baking dish. Place the stuffed peppers on  top. Reheat in the oven for microwave for a few minutes. Serves 2. Single  serving = 1 cup grain, 1 cup vegetable.    Posted to FOODWINE Digest 10 Sep 96    From:    Joe Ames <ames@PROLOG.NET>    Date:    Wed, 11 Sep 1996 12:34:44 -0400

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Nutrition

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Serving Size: 1 Serving (1909g)
Recipe Makes: 1 Servings

Calories: 843
Calories from Fat: 97 (12%)

Amt Per Serving		% DV

	Total Fat 10.8g	14 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 3.9g
Cholesterol 0mg		0 %
Sodium 396.3mg		14 %
Potassium 4539.5mg		119 %
Total Carbohydrate 174.7g		51 %
	Dietary Fiber 36.2g	145 %
	Sugars, other 138.5g
Protein 24.6g		35 %
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Calories per serving: 843

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