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

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