Rice and Parsley Stuffed Peppers

Rice and Parsley Stuffed Peppers

3.3 10 ratings

Prep. 15min

Total 55min

4 portions

Ingredients

spring onions cut in pieces
30 g
olive oil
20 g
brown rice
250 g
red peppers (approx. 250 g each)
4
salt or to taste
1 ½ tsp
liquid vegetable stock homemade (see tip)
500 g
pitted black olives sliced
12
fresh parsley leaves
20 g
ground black pepper
3 pinches
white wine
100 g

Difficulty

easy

Nutrition per 1 portion

Sodium 683 mg

Protein 5.8 g

Calories 1436 kJ / 343 kcal

Fat 6.8 g

Fiber 3.3 g

Saturated fat 1 g

Carbohydrates 59 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Go Green, Feel Good 71 Recipes
UK and Ireland

You might also like...

Quinoa Burger and Yellow Tomato Ketchup

2 h

Chickpea Stew with Vegetables

50min

Red Lentil, Kale and Rosemary Pasta

30min

Stuffed Aubergine with Saffron Yoghurt and Pomegranate Seeds

50min

Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce

45min

Tomato and Haddock Rice

50min

Lentil Soup with Bulgur Dumplings

1 h 40min

Stuffed Peppers with Herbed Quinoa

30min

Mixed Grain Pilaf with Beetroot

30min

Tomato, Lentil and Thyme Soup

40min

Root Vegetable Hotpot with Harissa

40min

Red Lentil Soup

40min