Pronto Vegetarian Peppers Recipe
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
14 Rating -
Rate
Vegdiet
25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Pronto Vegetarian Peppers Recipe
- 1 Large sweet red peppers
- 1/2 cup Canned stewed tomatoes
- 0.17 cup Instant Brown Rice
- 1 tablespoon Hot water
- 0.38 cup Canned kidney beans, rinsed and drained
- 1/4 cup Frozen corn, thawed
- 1 Green onions, thinly sliced
- 0.06 teaspoon Crushed Red Pepper Flakes
- 1/4 cup Shredded Part Skim Mozzarella Cheese
- 1/2 tablespoon Grated Parmesan Cheese
Nutrition
value
value
551
calories per serving
9 g Fat28 g Protein87 g Carbs18 g FiberOther
Current Totals
- Fat9g
- Protein28g
- Carbs87g
- Fiber18g
MacroNutrients
- Carbs87g
- Protein28g
- Fiber18g
Fats
- Fat9g
Vitamins & Minerals
- Calcium391mg
- Iron8mg
- Vitamin A724mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B9306mcg
- Vitamin B12< 1mcg
- Vitamin C41mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium175mg
- Manganese1mg
- Phosphorus523mg
- Selenium24mcg
- Zinc4mg
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
Recipe By Taste Of Home