Pilaf in Peppers

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Pilaf in Peppers

Prep Time: 45 min.

 

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

1/8 teaspoon pepper

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.

 

Nutritional facts per serving

 

calories: 150 , total fat: 3g , saturated fat: 1g ,

cholesterol: 0mg , sodium: 328mg , carbohydrate: 28g ,

fiber: 3g , protein: 3g , vitamin A: 32% , vitamin C:

50% , calcium: 1% , iron: 5%

 

 

 

 

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