Skip to main content Search
Rice and Parsley Stuffed Peppers

Rice and Parsley Stuffed Peppers
3.1 9 rating
Prep. 15 min
Total 55 min
4 portions
Sign up for free

Ingredients

  • spring onions cut in pieces
    30 g
  • olive oil
    20 g
  • brown rice
    250 g
  • red peppers (approx. 250 g each)
    4
  • salt or to taste
    1 ½ tsp
  • liquid vegetable stock homemade (see tip)
    500 g
  • pitted black olives sliced
    12
  • fresh parsley leaves
    20 g
  • ground black pepper
    3 pinches
  • white wine
    100 g

Difficulty

easy

Nutrition per 1 portion

Sodium 683 mg
Protein 5.8 g
Calories 1436 kJ / 343 kcal
Fat 6.8 g
Fibre 3.3 g
Saturated Fat 1 g
Carbohydrates 59 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Go Green, Feel Good 71 Recipes
UK and Ireland

You might also like...

Chickpea Soup with Spinach

4.3(73)

40 min

Root Vegetable Hotpot with Harissa

4.2(112)

40 min

Wholemeal Spaghetti with Lentil and Carrot Cream Sauce

3.2(19)

45 min

Mediterranean Pearl Barley Risotto

3.3(50)

1 h

Pearl Barley and White Bean Stew

3.5(31)

1 h

Bulgur Salad with Rocket, Peach and Avocado

4.4(45)

35 min

Tomato, Lentil and Thyme Soup

4.7(337)

40 min

Mexican Quinoa Stuffed Aubergine

4.3(180)

1 h

Vegetable and Chickpea Tagine

4.6(180)

50 min

Vegan Mushroom Bowls

4.3(12)

1 h 20 min

Tuna Pasta

4.4(83)

30 min

Black-eyed Bean Stew with Vegetables

4.0(27)

2 h 10 min