Rice-Stuffed Mediterranean Peppers (Vegetarian)
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Hungry Paprikas · by Amina Al-Saigh★ 5.0 (14)

Rice-Stuffed Mediterranean Peppers (Vegetarian)

NUTRITION · PER SERVING60M COOK
CAL 19%·PRO 11%
CARBS 65G69% OF CAL
3G FIBER2G SUGAR59G OTHER
FAT 11G27% OF CAL
2G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Bell peppers stuffed with fragrant rice, pomegranate, and warm spices like cinnamon and seven spice. A satisfying, tangy Mediterranean vegetarian dinner.

mainmediterraneancasserolebeansdairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 10 bell peppers (medium to large in size, multi-coloured)
  • 2 cups white rice (medium grain (calrose) or basmati will work)
  • 1 onion (finely chopped)
  • 1 medium pepper (finely chopped)
  • 4 cloves garlic (finely chopped)
  • 3 tablespoons tomato sauce ((passata))
  • 2 tablespoons pomegranate molasses (see notes for substitute)
  • 2 teaspoons salt
  • 1 teaspoon seven spice (or replace with allspice)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 1 cup tomato sauce ((passata))
  • 3 cups boiling water
  • 1 stock cube (vegetable or chicken)
  • 1/2 teaspoon salt
  • 1 tablespoon pomegranate molasses (or substitute 2 tablespoons lemon juice)
  • 2 tablespoons olive oil
  • 1/2 cup parsley (finely chopped)
PREP
15M
SODIUM
1260MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.