Try this Savory Stuffed Peppers recipe, or contribute your own.
Suggest a better descriptionRemove tops and seeds from green peppers. Stand pepper cups upright in an 8" microwave-safe baking dish. Wash and pick over peas. Place in a medium saucepan with 1-1/4 cups of the water and the vegetable broth. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Meanwhile, in a large saucepan, saute onion, mushrooms and garlic in olive oil until onions are tender, 2 to 3 minutes. Remove from heat; stir in peas along with seasonings. Set aside. In a small saucepan, bring the remaining 1 cup water to a boil, add couscous and remove from heat. Cover; let stand for 5 minutes. Stir into pea- vegetable mixture along with half of the tomatoes. Stuff peppers with mixture. Cover and microwave on high for 5 minutes. Top with remaining tomatoes. Makes 4 servings. From: USA Dry Pea and Lentil Council, printed in the Kokomo Tribune, March 13, 1995 GENIE Food & Wine RT [*], Fri Mar 24, 1995, Posted by M.CARMAIN1 [Melinda] Individual recipes copyrighted by originator. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 194 | ||
Calories from Fat: 14 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 102.5mg | 4 % | |
Potassium 481.3mg | 13 % | |
Total Carbohydrate 37.4g | 11 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 30.4g | ||
Protein 8.5g | 12 % | |
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: 194
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