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Italian Veggie Stuffed Bell Peppers

Check out the Italian Veggie Stuffed Bell Peppers calories and how many carbs in Italian Veggie Stuffed Bell Peppers. Learn all the nutrition facts about what you eat at GymAmerica.
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filed under Main Dishes

Italian Veggie Stuffed Bell Peppers
Serving size: 1 each
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 177 (9% DV)
Fat: 7g (10% DV)
Carbohydrates: 20g (7% DV)
Protein: 8g (16% DV)
Description: This pepper is loaded with veggies. adapted from
Ingredients:  Makes 4 servings (4 each)

Tip: Click on the ingredient links to learn the nutritional information for all the Italian Veggie Stuffed Bell Peppers ingredients. The serving size for any ingredient in Italian Veggie Stuffed Bell Peppers may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Saute onion, garlic and carrot in olive oil until tender. Add spinach and saute until wilted.
Cook the rice as directed and combine with the sautéed veggies, spices, about 1/2 cup tomato sauce, and red wine. Simmer together until the wine is reduced.
Meanwhile cut of the tops of the bell peppers, clean out the seeds, and parboil in a large pot of water for about 3 minutes to just slightly soften.
Layer the veggie-rice mixture in the peppers with Ricotta cheese. One layer veggies, one layer ricotta, repeat. End with rice mixture.
Spread a layer of tomato sauce in the bottom of a baking dish and place the peppers in it. Top each pepper with a tablespoon of sauce.
Bake the peppers in a 350 degree oven for 20 minutes, topped with shredded cheese and baked another 5 minutes.
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