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Ingredientes
- 2 c. -- water
- 1 c. Rice, brown -- long grain8
- 8 lrg Bell peppers -- green TOMATO SAUCE-----
- 1 Tbsp. Extra virgin olive oil
- 1 sm Onion -- finely minced
- 1 x Garlic clove -- chopped
- 16 ounce Tomatoes, canned Unsweetened, undrained Coarsely minced
- 6 ounce Tomato paste -- unsweetened
- 1 tsp Bail
- 1 tsp Oregano
- 1/2 tsp Thyme
- 1 tsp Sea salt
- 1/4 tsp Black pepper -- freshly Grnd
- 1 Tbsp. Extra virgin olive oil
- 1 med Onion -- minced
- 1 c. Mushrooms -- minced
- 1 med Zucchini -- minced
- 2 x Garlic cloves -- chopped
Direcciones
- In a medium saucepan, bring the water to a boil over high heat. Add in the rice, cover, reduce the heat, and simmer till the water is absorbed, 30 to 40 min. Transfer the rice to a large bowl.
- Put 1 inch of water into a large saucepan with a steamer basket, cover with the lid, and bring to a boil. Carefully trim the bottoms of the bell peppers so they sit straight. Slice off the tops and carefully remove the seeds and ribs with your fingers. (Save the tops for chopping and using in another recipe.) Put the peppers in the steamer basket, cover, and steam the peppers till they are bright green;; but still hard, 5 to 8 min.
- Remove from the steamer and set aside.
- Preheat the oven to 350 degrees. Lightly oil a 9- by 13- inch baking dish.
- To make the auce, in a medium saucepan, heat the oil over medium heat. Add in the onion and garlic and cook, stirring often, till softened, about 5 min. Stir in the tomatoes with their juices, tomato paste, basil, oregano, thyme, salt and pepper. Bring to a simmer, reduce heat to low, and cook till slightly thickened, about 20 min. Remove from the heat.
- Meanwhile, heat the olvie oil in a large frying pan over medium heat. Add in the onion, mushrooms, zucchini, and garlic and cook till mushrooms are lightly browned, about 8 minuts. Add in to the rice.
- Add in 1/2 c. of the tomato sauce to the rice and vegetables and mix well.
- Fill the bell pepper c. with the tomato-rice mix. Put the stuffed peppers into the prepared baking dish. Pour the remaining tomato sauce on and around the peppers. Bake till bubbling, 20 to 30 min. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 8 servings | |
| Calories 200 | |
| Calories from Fat 42 | 21% |
| Total Fat 4.74g | 6% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 551mg | 23% |
| Potassium 783mg | 22% |
| Total Carbs 35.7g | 10% |
| Dietary Fiber 5.9g | 20% |
| Sugars 11.2g | 7% |
| Protein 5.38g | 9% |
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