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VEGETARIAN STUFFED PEPPERS
Yield: 4 side servings Source:"The All New Good Housekeeping Cookbook" Book info: http://tgcmagazine.com/bin/track/click.cgi?id=37 INGREDIENTS - 1 tablespoon olive oil - 1 medium onion, chopped - 2 garlic cloves, finely chopped - 8 ounces mushrooms, trimmed and thinly sliced (3 cups) - 1/2 cup regular long-grain rice - 1-2/3 cups water - 1/4 cup chopped fresh basil - 1/2 teaspoon salt - 1/4 teaspoon ground black pepper - 4 red, yellow, and/or green peppers DIRECTIONS Preheat oven to 400 degrees. In 3-quart saucepan, heat oil over medium-low heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 5 minutes. Add mushrooms and cook, stirring frequently, until mushrooms are tender and liquid has evaporated, about 5 minutes. Add rice, 1 cup water, basil, salt, and black pepper; heat to boiling. Reduce heat; cover and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Meanwhile, cut off top from each pepper; reserve tops. Remove seeds and cut thin slice from bottom of each pepper so it will sit flat. In 5-quart saucepot, heat 3 quarts water to boiling. Add peppers and their tops and cook 5 minutes. Remove and place, stem side down, on paper towels to drain. When drained, stand peppers in 8-inch square baking dish. Spoon rice mixture into peppers and replace tops. Pour remaining 2/3 cup water into baking dish. Cover with foil and bake until peppers are tender, about 30 minutes. Nutritional Information Per Serving: Calories: About 168, Protein: 4 g, Carbohydrate: 30 g, Fat: 4 g, Cholesterol: 0 mg, Sodium: 296 mg |
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