Cook the rice until light and fluffy.
Preheat oven to 375 degrees.
Mix Rice, mushrooms and veggie beef together. Sweat the shallots in a separate saucepan add tomato paste and then deglaze with red wine. Combine all remaining ingredients and reduce the liquid by half. Use half of the red wine sauce in the rice mixture and fold together. Cut peppers in half (or use whole peppers per person) and stuff the halved peppers with mixture. Place on a baking sheet and bake for 25-30 minutes. Remove from oven and spoon remaining red wine sauce over the roasted red pepper.
Make the red wine sauce before so it is ready to go in the rice and veggie ground mixture. Have all ingredients measured out and ready to put together.
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|Serving Size: 1 Serving (306g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 16 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 397.8mg||14 %|
|Potassium 705.6mg||19 %|
|Total Carbohydrate 52.1g||15 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 49.1g|
|Protein 7.4g||11 %|
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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: 275
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