Rice and Parsley Stuffed Peppers

Rice and Parsley Stuffed Peppers

3.1 9 valoración

Prep. 15min

Total 55min

4 portions

Ingredientes

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

Dificultad

fácil

Inf. nutricional por 1 portion

Sodio 683 mg

Proteína 5.8 g

Calorías 1436 kJ / 343 kcal

Grasa 6.8 g

Fibra 3.3 g

Grasas saturadas 1 g

Carbohidratos 59 g

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