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Rice and Parsley Stuffed Peppers

Rice and Parsley Stuffed Peppers
3.1 9 rating
Prep. 15 min
Total 55 min
4 portions
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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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