Rice and Parsley Stuffed Peppers

Rice and Parsley Stuffed Peppers

3.3 10 ratings

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...

Show all

Cauliflower Cheese

50 min

Maple-glazed Carrots

45 min

Mushroom Bolognese with Courgette Noodles

50 min

Mexican Quinoa Stuffed Aubergine

1 h

Warm Halloumi, Walnut and Pomegranate Salad

45 min

Cauliflower cheese

55 min

Vegan Chickpea and Mushroom Stew

30 min

Vegan Burgers

45 min

Green Goddess Quinoa Salad

40 min

Creamy Mushroom Truffle Soup

50 min

Potato and Celeriac Gratin

1 h 10 min

Paneer Makhani

1 h

Show all