Stuffed Peppers with Brown Rice and Almonds recipe

Ingredientsfor

Ingredients: 1 onion; 2 ozs black olives (pitted); 3 Tbsps Canola oil; 7 ozs Brown rice; 2 tsps salt; ½ tsp allspice; 2 bunches Basil; 1 garlic clove; 1 Tbsp whole almonds; 4 Tbsps olive oil; peppers; 1 lemon; 12 large red Hungarian wax peppers

How healthy are the main ingredients?

Basil olive oil almond onion salt garlic clove

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Preparation

Peel the onion and chop finely. Chop olives coarsely.

Stuffed Peppers with Brown Rice and Almonds preparation step 2

Heat 2 tablespoons of canola oil in a pot and cook the onion until golden brown.

Stuffed Peppers with Brown Rice and Almonds preparation step 3

Add rice, olives and 1 3/4 cup of water to pot. Season with salt and allspice, cover and cook over low heat until rice is tender and liquid is completely absorbed, about 40 minutes.

Stuffed Peppers with Brown Rice and Almonds preparation step 4

Meanwhile, rinse basil, shake dry and pluck the leaves. Peel the garlic and chop coarsely.

Stuffed Peppers with Brown Rice and Almonds preparation step 5

Lightly toast almonds in a non-stick pan.

Stuffed Peppers with Brown Rice and Almonds preparation step 6

Chop half the basil leaves very fine with garlic and almonds in a mini processor and gradually add the olive oil. Season with salt and pepper.

Stuffed Peppers with Brown Rice and Almonds preparation step 7

Rinse bell peppers, cut off top of each and remove seeds and ribs from the shells.

Stuffed Peppers with Brown Rice and Almonds preparation step 8

Rinse lemon in hot water, wipe dry and finely grate the zest. Cut lemon in half and squeeze out the juice. Chop rest of basil finely.

Stuffed Peppers with Brown Rice and Almonds preparation step 9

Mix lemon zest and basil with the cooked rice.

10.

Stuffed Peppers with Brown Rice and Almonds preparation step 10

Fill hollowed peppers with the rice mixture, replace tops of peppers and secure with toothpicks (or small wooden skewers).

11.

Stuffed Peppers with Brown Rice and Almonds preparation step 11

Spread a baking sheet with the remaining canola oil. Arrange stuffed peppers on sheet and place under the preheated broiler until skins are blackened and blistered, about 15 minutes, watching very carefully. Peel off the skins and serve the peppers with almond pesto.

Calorie	562 cal.	(27 %)
Protein	9 g	(9 %)
Fat	31 g	(27 %)
Carbohydrates	58 g	(39 %)
Sugar added	0 g	(0 %)
Roughage	13.5 g	(45 %)

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Ingredients

Stuffed Peppers with Brown Rice and Almonds

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