Pronto Vegetarian Peppers Recipe

Name: Pronto Vegetarian Peppers Recipe
Total time: 25 min
Yield: 2
Cuisine: Italian

Recipe By Taste Of Home

In the summer I love to serve these peppers with salad and a roll. At the end of summer, I freeze them for cold months when produce costs are high. For a hot meal on a cold day, I love to serve them with a side of warm pasta tossed in olive oil. Renee Hollobaugh, Altoona, Pennsylvania.

4.3

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25minstotal

10minsPrep

15minsCook

ingredients serves

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Ingredients For Pronto Vegetarian Peppers Recipe

2 Large sweet red peppers
1 cup Canned stewed tomatoes
0.33333333333333326 cup Instant Brown Rice
2 tablespoon Hot water
0.75 cup Canned kidney beans, rinsed and drained
0.5 cup Frozen corn, thawed
2 Green onions, thinly sliced
0.125 teaspoon Crushed Red Pepper Flakes
0.5 cup Shredded Part Skim Mozzarella Cheese
1 tablespoon Grated Parmesan Cheese

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Nutrition
value

551

calories per serving

9 g Fat28 g Protein87 g Carbs18 g FiberOther

Current Totals

9 g Fat
28 g Protein
87 g Carbs
18 g Fiber

MacroNutrients

Carbs
87 g
Protein
28 g
Fiber
18 g

Fats

Fat
9 g

Vitamins & Minerals

Calcium
391 mg
Iron
8 mg
Vitamin A
724 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
1 mg
Vitamin B9
306 mcg
Vitamin B12
0 mcg
Vitamin C
41 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
175 mg
Manganese
1 mg
Phosphorus
523 mg
Selenium
24 mcg
Zinc
4 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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