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Gluten-Free Confetti-Stuffed Peppers

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 stuffed pepper half) contains 340 calories, 62 g carbohydrate, (9 g fiber), 12 g protein, 6 g fat, (3 g saturated fat), 10 mg cholesterol, and 780 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 340
  • Servings: 6
  • Active Time: 30 minutes
  • Total Time to Make: 1 hour, 10 minutes

Ingredients

You'll Need

Large skillet, casserole dish

Directions

  1. Preheat oven to 450 degrees Halve peppers, stem end to bottom. Hollow out; remove and discard seeds. Set aside.
     
  2. Heat olive oil in large pan on MED. Add onion and ginger; cook, stirring, 2 min. Add sweet potato; cook, stirring, 4-5 min, until onions start to brown slightly. Add chili powder and 1 tsp salt; stir to combine. Cook 1 min; turn off heat. Stir in peas, garbanzo beans, and raisins. Remove from heat; let stand 2 min. 
     
  3. Combine tomato paste with 1 cup water in large bowl. Add rice blend; stir to combine. Season with salt and pepper. Combine with onion-sweet potato mixture. Set aside.
     
  4. Arrange peppers in casserole dish; stuff peppers evenly with filling. Cover with foil. Bake 35 min. Carefully remove cover; top with feta. Return to oven; bake about 5 min until cheese is lightly browned. 

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