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Elda

Elda Avila

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Recipe of Stuffed Vegetarian Peppers
Recipe

Stuffed Vegetarian Peppers

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These peppers are a great dish that you can serve with salad or with white rice.
Learn more about Elda Avila

Ingredients

6 portions
  • 6 bell pepper
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 fresh scallion, chopped
  • 1 clove garlic, chopped
  • 1/4 cups pea
  • 2 tablespoons parsley, chopped
  • 2 tablespoons peppermint, chopped
  • 1/2 cups whole-grain rice, Cooked
  • 1 teaspoon cinnamon
  • 2 lemons, the juice
  • 2 tablespoons mashed tomatoes
  • 1 can tomtato, chopped
  • 1 chayote squash, chopped

Preparation

Carefully cut the top of each pepper and reserve it then we will cover them. Check that each pepper is held straight and if not, make a small cut below. Remove seeds and cook in salted water for 4 minutes, drain and rinse in cold water. Reserve.
Heat olive oil and fry garlic and onion, add chives and green onions for 5 minutes. Put rice, herbs, chayote, cinnamon and mashed potatoes. Salt pepper and lemon.
Fill the peppers and put them on top, arrange in a refractory.
Make a tomato soup seasoned and put lemon. Serve the caldillo around the peppers and heat in the oven for 40 minutes that will not be undone. Accompany with pita bread and salad.

TIPS

Choose the peppers of the same size and that they can stay well paraditos. The pea can be frozen and the chayote is optional.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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