Pilaf in Peppers
Sweet pepper halves make colorful holders for this brown rice and vegetable combo. Grill the stuffed peppers over indirect heat.
Prep Time:
45 mins
Total Time:
1 hr 5 mins
Servings:
Makes 6 servings.
Ingredients
-
2 cups water
-
1 cup regular brown rice
-
1/2 cup chopped celery
-
1/2 cup shredded carrot
-
4 green onions, sliced
-
1 tablespoon margarine or butter
-
2 teaspoons instant chicken bouillon granules
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1/8 teaspoon pepper
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3 medium green, red, and/or yellow sweet peppers
Directions
1
In a medium saucepan combine water, brown rice, celery, carrot, green onions, margarine or butter, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 35 minutes or until rice is tender.
2
Meanwhile, cut sweet peppers in half lengthwise. Cut away stem and membrane. Place pepper halves, cut side up in two foil pie pans or one 13x9-inch foil pan. Spoon rice mixture into peppers, mounding as necessary. Cover pan(s) with foil.
3
Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place foil pan(s) containing pepper halves over drip pan. Cover and grill for 20 to 25 minutes or until peppers are tender and rice is heated through. Makes 6 servings.
Make ahead directions
Prepare rice mixture and fill pepper halves. Cover and chill up to 24 hours. Grill as above.
Nutrition Facts
Calories 150, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 328 mg, Carbohydrate 28 g, Fiber 3 g, Protein 3 g. Daily Values: Vitamin A 32%, Vitamin C 50%, Calcium 1%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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