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Ingredientes
- 4 lrg Green bell peppers, stemmed and seeded
- 8 c. Plum tomatoes, peeled, minced
- 2 Tbsp. Extra virgin extra virgin olive oil
- 1/4 tsp Freshly grnd black pepper
- 2 Tbsp. Fresh basil, minced
- 5 x Garlic cloves, diced or possibly pressed
- 3/4 c. Yellow squahs, shredded
- 3/4 c. Red bell peppers, diced
- 1/4 c. Purple cabbage, shredded
- 1Â 1/2 c. Wild rice blend, cooked
- 1 Tbsp. Fresh basil, minced
- 1 Tbsp. Prepared mustard
Direcciones
- In a large saucepan, cook the tomatoes in the oil over medium-high heat for 5 - 10 min. Add in the remaining sauce ingredients and cook 20 to 25 min over medium heat. The sauce should be boiling slightly. Meanwhile, mix the stuffing ingredients together n a large bowl, along with 1 c. of the cooled sauce, then stuff into the cleaned peppers.
- Place the stuffed peppers in a deep pan with 3 c. of sauce on top. Cover with aluminum foil and bake in a preheated 375 degree oven for 1 hour and 15 min or possibly till the peppers are tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 448g | |
| Recipe makes 4 servings | |
| Calories 152 | |
| Calories from Fat 68 | 45% |
| Total Fat 7.77g | 10% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 63mg | 3% |
| Potassium 958mg | 27% |
| Total Carbs 19.91g | 5% |
| Dietary Fiber 6.4g | 21% |
| Sugars 11.53g | 8% |
| Protein 4.25g | 7% |
