Dinner

Almond-Rice Stuffed Peppers is for Dinner.

Almond-Rice Stuffed Peppers takes several minutes to prepare.

Almond-Rice Stuffed Peppers takes 35 minutes to cook.

Almond-Rice Stuffed Peppers makes 6 servings.

The ingredients for Almond-Rice Stuffed Peppers are:

3 large red or green bell peppers
2 c. brown rice, cooked
3/4 c. almonds, sliced
2 green onions (including tops), thinly sliced
1 large tomato, peeled, seeded, and chopped
1/4 c. parsley, chopped
1 1/2 c. Cheddar cheese, shredded
2 eggs, lightly beaten
1/2 tsp. Worcestershire sauce
1/2 tsp. dry basil
Garlic salt and pepper to taste

Here is how you make Almond-Rice Stuffed Peppers:

Cut peppers lengthwise through stems; remove stems and seeds. Drop pepper halves into boiling water; boil, uncovered, for 2 minutes, then plunge into cold water and drain well.Stir together rice, almonds, green onions, tomato, parsley, 1 cup of the cheese, eggs, Worcestershire sauce, basil, garlic salt and pepper. Mound mixture into pepper shells. Place peppers in a shallow baking dish; sprinkle tops equally with remaining 1/2 cup cheese. (If made ahead, cover and refrigerate.)Bake, uncovered, in a 375 degree oven for about 35 minutes (45 minutes, if refrigerated) or until filling is piping hot.Makes 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user RAWNEE.

The nutritional information for Almond-Rice Stuffed Peppers is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 307.5

• Total Fat: 17.9 g
• Cholesterol: 99.8 mg
• Sodium: 239.7 mg
• Total Carbs: 23.4 g
• Dietary Fiber: 3.2 g
• Protein: 13.7 g

The dietary needs meet for Almond-Rice Stuffed Peppers is Vegetarian