|Red, orange and yellow greenhouse grown bell peppers stuffed with garbanzo beans, kale, walnuts and brown rice make a delicious Mediterranean-influenced vegetarian dish.|
|Recipe Cost for 4 People: $10.54 ($2.63/serving)*|
|Preparation Time: 1 hour|
|Preheat oven to 375°F. Cook rice according to package directions. Slice bell peppers in half vertically and remove seeds. Reserve about half of garbanzo beans; mash remaining portion with a fork. Mix rice with kale, garbanzo beans (mashed and whole), nuts, salt and pepper. Fill peppers with mix; place in baking dish and cover. Bake about 30 minutes. Remove lid and bake 5 more minutes.
Complete this Healthy Plate: Serve with an 8 oz glass of non-fat milk, red/purple grapes, and pita wedges.
|Fruits & Veggies per Serving
Total Fat: 11g
Saturated Fat: 1g
% of Calories from Fat: 30%
% Calories from Sat Fat: 3%
Dietary Fiber: 9g
|Each serving provides: An excellent source of protein, fiber, vitamin A, vitamin C, vitamin B6, folate, phosphorus, magnesium and copper, and a good source of thiamin, riboflavin, niacin, potassium, iron and zinc.|
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