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Ingredientes
- 1 Tbsp. vegetable oil
- 1 1/2 c. minced onion
- 1/2 c. diced carrot
- 8 ounce fresh white mushrooms, sliced (2 1/2 to 3 c.)
- 1 c. whole kasha
- 1 tsp salt
- 1/4 tsp grnd black pepper
- 2 Tbsp. minced fresh dill weed or possibly 2 tsp. dry
- 1 c. crumbled feta cheese (about 8 ounces, divided)
- 3 x green or possibly red bell peppers, or possibly 4 Italian frying peppers, cut lengthwise in half and seeded
Direcciones
- In a large skillet over medium-high heat, heat oil. Add in onions and carrot; cook and stir till onion is tender, about 5 min. Stir in mushrooms, kasha, salt and black pepper. Cook and stir till mushrooms are tender and kasha is lightly browned, about 5 min. Stir in 1 1/2 c. water and the dill; cover and simmer till water is absorbed, about 10 min. Stir in half of the feta.
- Spoon kasha mix into each pepper half, dividing proportionately. Sprinkle with remaining feta.
- To microwave: Arrange peppers in a single layer in a microwaveable dish (if peppers don't fit in dish, prepare recipe in 2 batches.) Add in 1/2 c. water to the dish. Cover loosely with plastic wrap or possibly wax paper; microwave on high till peppers are tender, about 10 min. Let stand 3 min.
- To bake: Preheat oven to 350 degrees. Arrange stuffed peppers in a single layer in an ovenproof casserole. Add in 3/4 c. water to the dish. Cover tightly with foil. Bake till peppers are tender, about 30 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1120g | |
| Calories 1302 | |
| Calories from Fat 452 | 35% |
| Total Fat 51.59g | 64% |
| Saturated Fat 24.78g | 99% |
| Trans Fat 0.35g | |
| Cholesterol 134mg | 45% |
| Sodium 4086mg | 170% |
| Potassium 2339mg | 67% |
| Total Carbs 175.87g | 47% |
| Dietary Fiber 29.5g | 98% |
| Sugars 28.65g | 19% |
| Protein 52.85g | 85% |
