Stuffed Red Bell Peppers With Rice, Pine Nuts and Currants
105 mins (prep 30, cooking 75)
14 ingredients
6-7 servings
Choose peppers that can stand up easily, as they are baked upright. Garnish with lemon wedges. Published in the Jerusalem Post, Sept. 07.

Categories:  vegan , peppers , main-dish , <-4-hours , vegetarian , vegetable , time-to-make ,
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Serving Size (132.08 g)
Servings 6
Amount per Serving
Calories 168.62 Calories from Fat 145.71
% Daily Value *
Total Fat 16.19g 149.49%
Saturated Fat 1.98g 59.41%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 431.74mg 107.94%
Total Carbohydrate 6.46g 12.91%
Dietary Fiber 0.39 g 9.4%
Sugars 4.46 g %
Protein 0.92g 11.07%
Vitamin A 231.07IU% Vitamin C 0.32mg%
Calcium 3.52mg% Iron 0.47mg%
*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:
long-grain white rice, small, dried mint, ground allspice, salt and pepper