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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut off the stem ends of the peppers, keeping them as lids to replace later, and scrape out the inner membranes with a teaspoon. | 2. Heat the oil, sauté the red pepper slowly until it is tender and remove. | 3. Fry the onion until tender, add the cod brown it lightly. | 4. Add the tomato after a few minutes, then put back the cooked pepper, and stir in the raw rice, saffron and parsley. Salt to taste. | 5. Fill the peppers carefully and lay them on their side in an ovenproof dish, being careful the filling doesn't fall out (you can wrap them in tinfoil to help hold them together). Cover the dish and put it in a hot oven for about 1 1/2 hours. The rice cooks in the juices from the tomato and pepper. If the peppers are thin-skinned, you may need to add a little stock towards the end of the cooking time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spanish rice	1	ounce	short-grained	102.9087	21.6732	3.0107	0.4593
olive oil	2 -3	tablespoons		0.0	0.0	0.0	0.0
red pepper	4			-	-	-	-
red pepper	1		chopped	-	-	-	-
onion	1/2		chopped	32.0	7.472	0.88	0.08
tomato	1/2		skinned chopped	31.0345	6.8816	1.6192	0.2699
salt cod fish	3	ounces		75.65	0.0	16.83	0.425
saffron				-	-	-	-
parsley			chopped	-	-	-	-
salt				-	-	-	-

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