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Description
Stuffed peppers are great on their own, with a salad alongside, or served as an accompaniment to grilled or roasted meats and fish. The fillings can vary, but often include rice (as in this recipe) or other grains, including barley, bulgur, and quinoa. Here the rice is mixed with corn, basil, and grated cheese, plus a fragrant tomato curry. Before filling the hollowed out peppers, season the inside with salt and pepper.
Ingredients
US|METRIC
4 SERVINGS
- 1 onion (small)
- 2 Tbsp. olive oil
- 1 garlic clove
- 1 tomato (peeled, cored and chopped)
- 1/2 tsp. curry powder
- 4 Tbsp. Carolino rice
- salt (to taste)
- 2 Tbsp. sweet corn (canned)
- 10 basil leaves
- 2 Tbsp. grated cheese
- 1 red bell pepper
- ground black pepper (to taste)
- 2 chile peppers (optional)
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Directions
- Preheat oven to 180°C (approximately 350°F).
- Heat olive oil in a skillet and sauté chopped onion.
- Add chopped garlic and sauté for about 1 additional minute.
NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories120Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol<5mg2% |
Sodium290mg12% |
Potassium240mg7% |
Protein3g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate8g3% |
Dietary Fiber2g8% |
Sugars3g |
Vitamin A25% |
Vitamin C80% |
Calcium2% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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