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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400°F. | 2. Halve 4 of the peppers lengthways, de-seed and place on a large baking tray. | 3. Cook the rice in boiling water according to pack instructions then drain. | 4. Meanwhile, fry the onion in 1 tbsp oil for 5 minutes Finely dice the remaining pepper and add to the onions with the zucchini and cook for 2-3 minutes Stir in the tomatoes, season well and cook for a further 5 minutes. | 5. Stir the rice into the vegetable mixture and spoon into the halved peppers. Top with the breadcrumbs and bake for 15-20 mins until browned. | 6. Serve with a fresh green salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red pepper	5			6.25	1.3766	0.2922	0.0688
grain rice	2	ounces		50.4333	0.0	11.22	0.2833
onion	1		chopped	64.0	14.944	1.76	0.16
zucchini	1		diced	33.32	6.0956	2.3716	0.6272
tomato	7	ounces	chopped	35.7204	7.7196	1.7463	0.3969
wheat breadcrumb	2 1/2	ounces		50.4333	0.0	11.22	0.2833

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