Stuffed Red Peppers
Use a mix of red, yellow, orange, and green peppers, choosing those with straight sides and even bases so they'll stand up properly.
- Peppers6 small to medium red peppers
- Filling1 Tbs extra-virgin olive oil
- 1 medium onion, peeled and finely chopped
- 1 celery rib, finely chopped
- 2 garlic cloves, peeled and finely chopped
- 8 oz ground white meat of chicken or turkey
- 1 1/2 cups cooked long-grain brown or white rice
- 1/4 cup pine nuts (optional)
- 2 Tbs finely chopped fresh flat-leaf parsley
- kosher salt and freshly ground black pepper
- Preheat the oven to 350F (180C).
- PeppersCut the stem end from the peppers and reserve, keeping matching tops and bases together. Remove the seeds and membranes from the peppers with a grapefruit knife.
- FillingWarm the oil in a large skillet over medium heat. Add the onion, celery, and garlic; cook for 5 minutes, or until soft. Add the chicken or turkey and cook, stirring occasionally, for 5 minutes, or until just cooked. Remove from the heat and stir in the rice, pine nuts (if using), and parsley. Season with salt and pepper.
- Spoon the filling into the peppers, leaving about 1/2 inch (1.3 cm) at the top, and replace the tops. Fit the peppers close together into a casserole dish just large enough to hold them. Cover and bake for 45 minutes, or until the peppers are tender.
Copyright 2005 by Evelyn H. Lauder
Calories from Fat 99 (28%)
(17%)Total Fat 11g
(9%)Saturated Fat 2g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Total Carbohydrate 47g
(19%)Dietary Fiber 5g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.