Rice & Pumpkin-Stuffed Peppers
Servings: 6 people
Calories: 186kcal
Ingredients
- 6 medium bell peppers any color
- 2-3 tablespoons extra-virgin olive oil
- 1 small white or yellow onion diced
- 4 garlic cloves crushed
- ½ cup basmati rice cooked al dente
- 8 ounces pumpkin puree not pumpkin pie filling
- Kosher or fine sea salt
- Freshly ground black pepper
- Pinch of chili powder
- 1 handful fresh parsley leaves removed and finely chopped
- 1 handful fresh coriander leaves removed and finely chopped
- 1 handful radish sprouts
- 3 tablespoons roasted sunflower seeds
Instructions
- Preheat the oven to 440°F.
- Cut off the tops of the peppers and set them aside. Scoop out and discard the seeds and wash the peppers carefully.
- Warm the oil in a medium pan, add the onion, and fry over medium heat for 3 minutes, until soft. Add the garlic and fry for another minute. Remove from the heat, add the rice and stir well. Gradually add pumpkin puree, stirring constantly with a spatula. Season to taste with salt, pepper and a pinch of chili powder. Divide the mixture between the peppers and place the tops of the peppers back on.
- Place the stuffed peppers on a greased baking sheet. Bake for 35 minutes.
- Just before serving, sprinkle generously with parsley, coriander, radish sprouts, and sunflower seeds. Serve immediately.
Nutrition
Calories: 186kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Sodium: 9mg | Potassium: 413mg | Fiber: 4g | Sugar: 7g | Vitamin A: 9645IU | Vitamin C: 155.8mg | Calcium: 34mg | Iron: 1.5mg