Peppers Stuffed W/ Vegetables And Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Low fat, Rice, Vegetables | 1 | Servings | |
INGREDIENTS
| 3 | Peppers, cut off top | |
| Core | ||
| 1 | T | Olive oil |
| 1/2 | Onion, chopped | |
| Salt and pepper | ||
| 50 | Garlic, minced | |
| 1 | Eggplant, peel dice | |
| 3 | Zucchini, diced | |
| 4 | Gaeta olives, chop | |
| 3 | T | Fresh basil, chopped |
| 2 | c | Cooked rice |
| 2 | T | Fontina cheese, shred |
INSTRUCTIONS
Preheat oven to 375~. In pan place oil, onions and garlic. Brown. Add zucchini and eggplants. When cooked, add rice. Mix and add olives and basil. Stuff peppers, top with cheese. Bake 25 to 30 minutes. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 458
Calories From Fat: 57
Total Fat: 17g
Cholesterol: 0mg
Sodium: 105.9mg
Potassium: 6542mg
Carbohydrates: 259.8g
Fiber: 27.9g
Sugar: 29.1g
Protein: 15.9g