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Ingredientes
- 4 lg. green peppers
- 2 tbsp. extra virgin olive oil or possibly salad oil
- 3 stalks celery, diced
- 3 tbsp. minced parsley
- 1 teaspoon sugar
- 1/2 c. freshly grated Parmesan cheese
- Boiling salted water
- 3 lg. carrots, shredded
- 1 lg. onion, minced
- 1 (15 ounce.) can marinara sauce
- Salt and pepper
Direcciones
- Cut peppers in half lengthwise; throw away seeds and stems. Cook peppers in boiling water till just tender crisp when pierced, 3 to 5 min. Remove from water with a slotted spoon; drain and set aside. Heat oil in frying pan over medium heat. Add in the carrots, celery, onions, and parsley. Cook, stirring, till onions are limp, about 5 min. Stir in the marinara sauce and sugar. Season to taste with salt and pepper; heat through.
- Proportionately spoon carrot mix into pepper shells; sprinkle cheese over top. Arrange on a baking sheet and broil 4 inches from heat till cheese is bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 393g | |
| Recipe makes 4 servings | |
| Calories 288 | |
| Calories from Fat 124 | 43% |
| Total Fat 14.01g | 18% |
| Saturated Fat 4.07g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 747mg | 31% |
| Potassium 919mg | 26% |
| Total Carbs 33.09g | 9% |
| Dietary Fiber 7.9g | 26% |
| Sugars 19.26g | 13% |
| Protein 9.19g | 15% |
