Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400°. In a medium saucepan, cover the rice with the water and bring to a boil. | 2. Cover the saucepan and cook the rice over low heat until the water is absorbed, about 15 minutes. Remove from the heat and let the rice stand for 5 minutes. Fluff the rice. | 3. Meanwhile, in a large skillet, bring 1/2 inch of water to a boil. Add the Swiss chard and cook over high heat until tender, about 2 minutes. | 4. Drain the chard and let cool, then squeeze dry and coarsely chop. | 5. In the skillet, heat the olive oil. Add the scallions and garlic and cook over moderate heat until softened, about 4 minutes. | 6. Add the turmeric, cumin, ginger, cinnamon and cayenne and cook, stirring, for 2 minutes. | 7. Add the tomato and cook, stirring, until the liquid evaporates, about 2 minutes. Add the currants and chopped Swiss chard, cover and cook for 2 minutes. | 8. Add the lemon juice and rice. Season with salt and pepper and stir well. | 9. Cut the tops off the peppers and reserve. Scoop out the seeds and ribs. Spoon the rice filling into the peppers and replace the tops. | 10. Pour the broth into a shallow baking dish that will hold the peppers snugly. Stand the stuffed peppers in the broth. | 11. Cover tightly with foil and bake for about 1 hour and 10 minutes, or until the peppers are tender. Serve the stuffed peppers warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water				-	-	-	-
grain rice	1 1/2	cups	rinsed drained	1613.8703	0.0	359.0408	9.0667
swiss chard	3/4			-	-	-	-
extra virgin olive oil	1/4	cup		1613.8703	0.0	359.0408	9.0667
scallion	6		sliced	28.8	6.606	1.6469999999999998	0.171
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
turmeric	3/4	teaspoon		7.02	1.5106	0.2178	0.0731
cumin	3/4	teaspoon	ground	5.9063	0.6968	0.2805	0.3508
ginger	3/4	teaspoon	ground	1.2	0.2666	0.0273	0.0112
cinnamon	1/4	teaspoon		-	-	-	-
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
tomato	1		diced	22.14	4.7847	1.0824	0.24600000000000002
currant	2	tablespoons		8.82	2.1532	0.196	0.0574
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
salt black pepper			ground	1613.8703	0.0	359.0408	9.0667
yellow bell pepper	4	pound		1613.8703	0.0	359.0408	9.0667
vegetable broth	1	cup		162.36	26.322	5.9532	3.8376

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.