4 Serves
80 Mins
Cook the rice in a pot until tender, then drain and set aside.
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AmericanVitamin E
1 mg / 15 mgVitamin K
32 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
56 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
77 mg / 420 mgPhosphorus
210 mg / 1,250 mgPotassium
139 mg / 4,700 mgSodium
221 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
In a large bowl, combine the cooked rice with the filling base ingredients and black pepper to create the stuffing mixture.
Carefully slice the tops off the sweet peppers and remove the seeds using a knife.
Stuff each pepper firmly with the prepared rice mixture.
Place the stuffed peppers into a slow cooker or a large pot. Whisk together the dipping sauce ingredients in a separate container and pour the sauce over and around the peppers.
Cook the peppers on medium-low heat for approximately one hour until the peppers are soft.
Garnish the finished peppers with freshly grated parmesan cheese and chopped parsley before serving.
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South African
Nicaraguan