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"This recipe is one of my family's favorites," remarks Judy Charbonneau of Bethlehem, Connecticut. "With its mix of healthy grains, this variation on stuffed peppers is high in fiber, low in fat—delicious!"
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: One serving (1 stuffed pepper half) equals 282 calories, 8 g fat (2 g saturated fat), 51 mg cholesterol, 649 mg sodium, 37 g carbohydrate, 6 g fiber, 16 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.
Originally published as Multigrain Stuffed Pepper Cups in Light & Tasty February/March 2002, p55
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Oct. 09, 2011 by ShellaLee
This is a nice healthy twist on a good staple recipe. It is time-consuming to make and I had to look up how to cook pearl barley and bulgur since I bought them at Whole Foods in their bulk section. My family does not care for the texture of lentils, so I am trying it again with using wild rice instead of lentils. The currants are a nice complement to the sweetness of the red peppers.
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