Rice and Parsley Stuffed Peppers
TM6 TM5

Rice and Parsley Stuffed Peppers

3.5 (6 rating)

Ingredients

  • 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

Nutrition
per 1 portion
Calories
1436 kJ / 343 kcal
Protein
5.8 g
Carbohydrates
59 g
Fat
6.8 g
Saturated Fat
1 g
Fibre
3.3 g
Sodium
683 mg

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