Pesto Rice Peppers
60 mins (prep 20, cooking 40)
7 ingredients
6 servings
I like to use red, orange and yellow – sweet peppers for colour. Great as a side dish to chicken, turkey, lamb or pork, or as a meatless main dish. I blanche my peppers for 5 boiling water as I prefer the peppers to be softer. This recipe from Foodland does not call for this.

Categories:  <-60-mins , side-dish , pasta,-rice-and-grains , peppers , rice , stuffings-dressings , vegetable , time-to-make ,
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Serving Size (9.83 g)
Servings 6
Amount per Serving
Calories 19.08 Calories from Fat 1.98
% Daily Value *
Total Fat 0.22g 2.03%
Saturated Fat 0.03g 0.95%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 18.27mg 4.57%
Total Carbohydrate 4.12g 8.25%
Dietary Fiber 0.91 g 21.83%
Sugars 2.78 g %
Protein 1.04g 12.52%
Vitamin A 64.63IU% Vitamin C 2.9mg%
Calcium 8.13mg% Iron 0.67mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cooked rice, freshly grated parmesan cheese, pesto sauce, diced, chopped almonds, sweet peppers, freshly grated parmesan cheese