Stuffed Green Peppers

The Physicians Committee
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Stuffed Green Peppers

school-lunch-stuffed-peppers

Ingredients: 48 Servings

  • 1/2 gallon Brown rice, uncooked        
  • 1 quart Onions, chopped        
  • 16 cloves Garlic cloves, minced    
  • 3 tablespoons Vegetable oil        
  • 4 pounds All-vegetable protein crumbles    
  • 1/2 gallon Tomatoes, diced        
  • 1/2 gallon Water        
  • 2-1/2 cups Hot chili peppers        
  • 1-1/2 tablespoons Cumin, ground        
  • 3/4 teaspoon Salt        
  • 1/2 tablespoon Ground pepper        
  • 48 each Green peppers        
  • 1-1/2 quarts Salsa            

Serving

1 stuffed green pepper
Each serving provides 1/4 cup fruit/vegetable. For meat/meat alternate, refer to product specs.

Directions

1. Cook brown rice.

2. Sauté onion and garlic in oil until softened.

3. Add protein crumbles, tomatoes, water, chilis, cumin, salt and pepper; mix well.

4. Bring mixture to a boil; reduce heat and simmer 15 minutes. Gently mix in cooked rice.

5. Cut 1/2-inch off the stem end of peppers; remove seeds and membrane. Bring water and 1 teaspoon salt to a boil. Cook peppers in boiling water 3 to 5 minutes. Invert on paper towels to drain.

6. Fill peppers with 3/4-cup crumbles/rice mixture; place in baking dish. Bake at 375 F for 20 minutes until thoroughly heated.    

7. Cover with 2 tablespoons salsa each.

Nutrients Per Serving

  • Calories 302 kcal    
  • Saturated Fat 0.4 g    
  • Iron 5 mg
  • Protein    24 g    
  • Cholesterol 0 mg    
  • Calcium    139 mg
  • Carbohydrate 49 g    
  • Vitamin A 854 IU    
  • Sodium 542 mg
  • Total Fat 2.5 g    
  • Vitamin C 111 mg    
  • Dietary Fiber 11 g

Notes

Equipment list: stock pot, large baking dish.