• 15 Ratings
Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

  • 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.

Nutrition Facts

271 calories; 10 g total fat; 3 g saturated fat; 3 g polyunsaturated fat; 2 g monounsaturated fat; 17 mg cholesterol; 585 mg sodium. 638 mg potassium; 37 g carbohydrates; 7 g fiber; 8 g sugar; 9 g protein; 0 g trans fatty acid; 7924 IU vitamin a; 207 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 1 mg vitamin b6; 133 mcg folate; 0 mcg vitamin b12; 183 mg calcium; 2 mg iron;

Reviews

15 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 2