4 Serves
92 Mins
4 g
33 g
8 g
Wash the bell peppers, cut off the tops, and carefully remove the seeds and membranes using a chefs knife.
Ingredients, vitamins, and health benefits
Bell Peppers
Salt
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
40 µg / 400 µgCalcium
24 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
77 mg / 1,250 mgPotassium
336 mg / 4,700 mgSodium
674 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
In a mixing bowl, combine the filling ingredients with the cooked rice, salt, and black pepper.
Stuff each bell pepper generously with the prepared mixture and replace the tops.
Heat the olive oil in a large pot over medium heat and arrange the stuffed peppers inside.
Add a small amount of water to the pot, cover, and simmer the peppers until they are tender and the filling is heated through.
Cooked Rice
Black Pepper
Olive Oil
Hot Water
Vitamin A
20 µg / 900 µgVitamin C
99 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
40 µg / 400 µgCalcium
24 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
77 mg / 1,250 mgPotassium
336 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32
g55
g44
g
ItalianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgAlcohol
0 g