Stuffed Red Peppers Recipe

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Stuffed Red Peppers
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  1. In a saucepan, bring millet and broth to a boil. Reduce heat; simmer, covered, until millet is tender and broth is absorbed, about 30-35 minutes. Transfer to a large bowl and cool.
  2. Meanwhile, cut tops off peppers and remove seeds. In a large saucepan, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
  3. With a fork, fluff cooled millet. Add the corn, onion, celery, nuts, green onion and seasonings; blend well. Spoon into sweet peppers. Drizzle with oil. Place in a baking dish coated with cooking spray. Cover and bake at 350° for 55-60 minutes or until tender. Yield: 2 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 424.68 Kcal (1778 kJ)
Calories from fat 176.01 Kcal
% Daily Value*
Total Fat 19.56g 30%
Cholesterol 14.98mg 5%
Sodium 1029.35mg 43%
Potassium 642.01mg 14%
Total Carbs 51.91g 17%
Sugars 11.59g 46%
Dietary Fiber 7.94g 32%
Protein 11.31g 23%
Vitamin C 160.1mg 267%
Vitamin A 0.2mg 6%
Iron 25.1mg 140%
Calcium 80.4mg 8%
Amount Per 100 g
Calories 126.84 Kcal (531 kJ)
Calories from fat 52.57 Kcal
% Daily Value*
Total Fat 5.84g 30%
Cholesterol 4.47mg 5%
Sodium 307.44mg 43%
Potassium 191.75mg 14%
Total Carbs 15.5g 17%
Sugars 3.46g 46%
Dietary Fiber 2.37g 32%
Protein 3.38g 23%
Vitamin C 47.8mg 267%
Vitamin A 0.1mg 6%
Iron 7.5mg 140%
Calcium 24mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.3
  • 11

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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