Cook scallions til softened then add rice currants s and p and allspice
Add brother and boile then simmer covered until rice is tender 15-20 minutes let stand covered 5 minutes transfer to a large bowl and stir in the sauce and lemon juice
Meanwhile heat over to 350 and spray a 9 x 13 inch baking dish
Combine the cheese and lemon zest in a small bowl
Stuff the filling into each pepper half and place in baking dish. Sprinkle with the cheese
Pour 1 cup water around the peppers cover and bake 45 minutes
Uncover and bake another 15 minutes until peppers are tender
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1470g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 166 (14%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||25 %|
|Saturated Fat 11.9g||60 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 66.8mg||21 %|
|Sodium 1836.6mg||63 %|
|Potassium 1962.9mg||52 %|
|Total Carbohydrate 222.4g||65 %|
|Dietary Fiber 20.4g||81 %|
|Sugars, other 202g|
|Protein 37.9g||54 %|
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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: 1200
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