Try this Jasmine Rice Stuffed Peppers recipe, or contribute your own.
Suggest a better descriptionIn non-stick skillet with 2 Tbsp. olive oil, cook celery, onion, carrot, jalapeno and garlic until onion is tender. Stir in broth and rice. Bring to boil. Cover. Reduce heat. Simmer 15 minutes. Fold in tomatoes, raisins and parsley. Fill peppers. Replace tops. Bake at 350 for 30 minutes until peppers are tender. Serve on top of warmed seasoned tomato sauce.
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Serving Size: 1 Serving (884g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1102 | ||
Calories from Fat: 512 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.9g | 76 % | |
Saturated Fat 32.6g | 163 % | |
Monounsaturated Fat 18.1g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 222.9mg | 69 % | |
Sodium 754.4mg | 26 % | |
Potassium 2469.6mg | 65 % | |
Total Carbohydrate 95.1g | 28 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 91.9g | ||
Protein 55.7g | 80 % | |
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: 1102
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