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Vegetarian Stuffed Peppers
Source: Enlitened Kosher Cooking by Nechama Cohen

Reduced Carb, Low Fat Vegetarian Stuffed Peppers.

Prep Time: 15 minutes
Cook Time: 1 hours
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 133.1
Total Carbs 25.3 g
Dietary Fiber 6.0 g
Sugars 10.0 g
Total Fat 2.0 g
Saturated Fat 0.2 g
Unsaturated Fat 0.3 g
Potassium 0.0 mg
Protein 4.6 g
Sodium 219.6 mg
Dietary Exchanges
1/2 Fat , 3 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Heat oil in a small saucepan and prepare the onion and garlic the Enlitened way (see below).
  2. Add carrot, mushrooms, cabbage, celery and peppers and continue to saute on low heat until vegetables are soft. Season and gently mix with rice.
  3. Cut off tops of red peppers with a small, sharp knife and hollow out. Rinse well and shake to dry.
  4. Stuff loosely with rice mixture and set aside.
  5. Meanwhile, in a shallow, 6-quart pot, combine all the sauce ingredients and bring to a boil over medium heat, constantly mixing with a wooden spoon. Taste and correct seasoning. Add more water if necessary.
  6. Carefully place stuffed peppers in pot so that they are all standing up. Spoon sauce on top of each pepper.
  7. Cook covered for about 1 1/2 hours or until peppers are soft.

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