Veggie-Stuffed Peppers

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3.0 by 13 people

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  • Makes: 4 servings
  • Serving Size: 1 stuffed pepper
  • Makes: 4 stuffed peppers
  • Prep: 30 mins
  • Slow Cook: 3 hrs (low)

Veggie-Stuffed Peppers

Directions

  1. Cut off tops of peppers and trim bottoms so peppers sit upright. Remove and discard seeds and membranes. In a medium bowl combine the next eight ingredients (through black pepper).
  2. Pour the water into a 3 1/2- to 6-quart oval slow cooker. Place peppers in cooker and fill with rice mixture. Cover and cook on low about 3 hours or until peppers are tender.
  3. Carefully transfer peppers to a serving platter. In a small bowl stir together the next five ingredients (through oil). Top peppers with parsley mixture and walnuts.
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Nutrition Facts (Veggie-Stuffed Peppers)

  • Per serving:
  • 271 kcal ,
  • 10 g fat
  • (3 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 17 mg chol. ,
  • 585 mg sodium ,
  • 37 g carb. ,
  • 7 g fiber ,
  • 8 g sugar ,
  • 9 g pro.
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