Rice and Parsley Stuffed Peppers

Rice and Parsley Stuffed Peppers

3.1 9 rating

Prep. 15 min

Total 55 min

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

Fibre 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®. No strings attached.

Sign up for free More information

Also featured in

Go Green, Feel Good 71 Recipes
UK and Ireland

You might also like...

Mushroom Stroganoff

Mushroom Stroganoff

30 min

Gluten-free Aubergine and Walnut Tart

Gluten-free Aubergine and Walnut Tart

1 h

Vegetable Curry with Rice

Vegetable Curry with Rice

50 min

Tagliatelle with Porcini Mushrooms

Tagliatelle with Porcini Mushrooms

1 h

Stuffed Vegetables

Stuffed Vegetables

1 h 5 min

Mushroom Parmentier

Mushroom Parmentier

1 h 10 min

Mushroom Stroganoff with Parsnip and Leek Purée

Mushroom Stroganoff with Parsnip and Leek Purée

1 h 15 min

Pasta and Chickpea Salad

Pasta and Chickpea Salad

25 min

Vegan Chickpea and Mushroom Stew

Vegan Chickpea and Mushroom Stew

30 min

Mushroom and Spinach Risotto

Mushroom and Spinach Risotto

55 min

Root Vegetable Hotpot with Harissa

Root Vegetable Hotpot with Harissa

40 min

Pasta with Vegetable Ragout

Pasta with Vegetable Ragout

45 min