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4 Serves
87 Mins
Prepare the filling by combining cooked rice, cooked yellow split peas, finely chopped fresh herbs, and spices in a large bowl.
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VenezuelanVitamin E
3 mg / 15 mgVitamin K
144 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
175 µg / 400 µgCalcium
207 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
79 mg / 420 mgPhosphorus
296 mg / 1,250 mgPotassium
857 mg / 4,700 mgSodium
176 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
13 g / 28 gSugar
6 g / 50 gSaturated Fat
6 g / 20 gCholesterol
101 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Cut the tops off the bell peppers and remove the seeds and membranes using a knife.
Stuff each bell pepper with the prepared filling and place them upright in a large pot.
In a saucepan, heat olive oil and sauté onions and garlic until translucent, then stir in tomato paste, salt, and pepper to create the sauce.
Pour the sauce over the stuffed peppers in the pot, add a splash of hot water, cover, and simmer until the peppers are tender.
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Persian
Mexican