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4 Serves
94 Mins
Wash the bell peppers, cut off the tops, and carefully remove the seeds and membranes using a chef's knife.
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ThaiVitamin K
75 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
70 µg / 400 µgCalcium
38 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
221 mg / 420 mgPhosphorus
525 mg / 1,250 mgPotassium
622 mg / 4,700 mgSodium
1124 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
45 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
115 gAlcohol
0 g
In a mixing bowl, combine the rice, tomato paste, fresh herbs (parsley, dill, cilantro), onion, and olive oil. Season the mixture with salt and black pepper.
Stuff each bell pepper with the rice mixture, leaving a little room at the top for the rice to expand, and replace the pepper tops.
Arrange the stuffed peppers upright in a large pot and pour enough tomato broth or water to cover halfway up the peppers. Bring to a boil, then reduce heat to low and simmer until the peppers are tender and the rice is cooked through.
16
g10
g19
g
Greek