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Pilaf in Bell Peppers




Source of Recipe


rick


Recipe Introduction


servings 6
points 2.5


List of Ingredients




2 cups water
1 cup regular brown rice
1/2 cup chopped celery
1/2 cup shredded carrot
4 green onions, sliced
1 tablespoon margarine or butter
2 teaspoons instant chicken bouillon granules
1/8 teaspoon pepper
3 medium green, red, and/or yellow sweet peppers

Recipe



In a medium saucepan combine water, brown rice, celery, carrot, green onions, margarine or butter, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 35 minutes or until rice is tender.


Meanwhile, cut sweet peppers in half lengthwise. Cut away stem and membrane. Place pepper halves, cut side up in two foil pie pans or one 13x9-inch foil pan. Spoon rice mixture into peppers, mounding as necessary. Cover pan(s) with foil.


Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place foil pan(s) containing pepper halves over drip pan. Cover and grill for 20 to 25 minutes or until peppers are tender and rice is heated through. Makes 6 servings.


Make ahead directions: Prepare rice mixture and fill pepper halves. Cover and chill up to 24 hours. Grill as above.



Nutritional

1 serving:Calories 150;Fat 3g(Saturated 1g);Cholesterol 0mg;Sodium 328mg;Carbohydrate 28g(Dietary Fiber 3g);(Protein 3g)