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Ingredientes
- 1 1/2 c. chicken stock
- 1/2 c. long grain white rice
- 2 tbsp. vegetable oil
- 1 med. onion, minced
- 1/4 pound mushrooms, coarsely minced
- 1/3 c. frzn peas, thawed
- 4 ounce. Swiss cheese, grated
Direcciones
- Bring stock to boil in heavy small saucepan. Stir in rice. Cover and simmer till rice is tender and liquid is absorbed, about 20 min. Heat oil in heavy large skillet over medium low heat. Add in onion and cook till translucent/soft, stirring occasionally, about 10 min. Increase heat to medium high. Add in mushrooms and toss till golden brown, about 5 min. Stir in peas. Fold in rice. Cold slightly. Preheat oven to 400 degrees. Lightly oil shallow baking dish. Stir cheese into filling. Season with salt and pepper. Spoon into peppers. Arrange on sides in prepared dish. Bake till heated through, about 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 4 servings | |
| Calories 283 | |
| Calories from Fat 133 | 47% |
| Total Fat 15.09g | 19% |
| Saturated Fat 5.64g | 23% |
| Trans Fat 0.18g | |
| Cholesterol 26mg | 9% |
| Sodium 210mg | 9% |
| Potassium 260mg | 7% |
| Total Carbs 25.1g | 7% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.46g | 2% |
| Protein 11.88g | 19% |
