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Rice and Parsley Stuffed Peppers
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- 30 g spring onions, cut in pieces
- 20 g olive oil
- 250 g brown rice
- 4 red peppers (approx. 250 g each)
- 1 ½ tsp salt, or to taste
- 500 g vegetable stock, homemade (see tip)
- 12 pitted black olives, sliced
- 20 g fresh parsley leaves
- 3 pinches ground black pepper
- 100 g white wine
- per 1 portion
- 1436 kJ / 343 kcal
- 5.8 g
- 59 g
- 6.8 g
- Saturated Fat
- 1 g
- 3.3 g
- 683 mg
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