Pilaf in Peppers
Recipe from
Better Homes and Gardens
Sweet pepper halves make colorful holders for this brown rice and vegetable combo. Grill the stuffed peppers over indirect heat.
Servings:
Makes 6 servings.
Prep Time:
45 mins
Total Time:
1 hr 5 mins
Ingredients
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2 cupswatersee savings
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1 cupregular brown ricesee savings
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1/2 cupchopped celerysee savings
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1/2 cupshredded carrotsee savings
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4green onions, slicedsee savings
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1 tablespoonmargarine or buttersee savings
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2 teaspoonsinstant chicken bouillon granulessee savings
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1/8 teaspoonpeppersee savings
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3medium green, red, and/or yellow sweet pepperssee savings
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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 information
Per serving: 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
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