RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6252
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| Recipe Name: |
Cannellini Bean Stuffed Peppers - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$0.51
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
These fiber-rich peppers can stand alone as an entrée; just make sure you choose evenly round peppers. Use orange, yellow, or even purple bell peppers for a variety of color.
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Ingredients:
1 Tablespoon vinegar, red wine
2 Teaspoons oil, olive
0.25 Teaspoon pepper, black
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Directions:
In a medium bowl, combine the beans, celery, onion, wine, balsamic vinegar, wine vinegar, oil, oregano, thyme, basil, salt and pepper. Let stand covered, until the flavors are blended, about 2 hours.
Meanwhile, preheat the oven. Line a 9x13-inch baking dish with foil.
Cut off the stems ends of the bell peppers; remove the seeds and membranes, then rinse under cold running water. Halve lengthwise and place in the baking dish. Cover with foil and roast until tender-crisp, 20 minutes; uncover and roast 15 minutes longer.
Drain, cover and let cool to room temperature. Fill the peppers with the bean mixture; garnish with the parsley and serve at room temperature.
Cal 211
Fat 3g
Sat Fat 0g
Chol 0mg
Sod 167mg
Carb 36g
Fib 6g
Pro 11g
Calc 79mg |
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| Nutrition per Serving: |
| Calories: |
286 |
Total Carbs: |
66.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
2.2 |
Protein: |
18.55 |
| Fiber: |
31.69 |
Sodium: |
1370.12 |
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