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Fruit, Nut and Rice Stuffed Peppers in Citrus Tomato Sauce

4 servings


High Fibre Vegetarian

Nutritional Facts Per Serving

14 g
77 g
8.3 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 507
  • Fat 18.3 g
    • Saturated  
    • + Trans 
  • Cholesterol 7 mg
  • Sodium   1254 mg
  • Carbohydrate 77 g
    • Fibre   8.3 g
    • Sugars  
  • Protein 14 g
    • Vitamin A 19 %
    • Vitamin C 167 %
    • Calcium 19 %
    • Iron 21 %


Preheat the oven to 375 degrees F. Place the rice and stock in a pot, then bring to a boil. Reduce the heat to its lowest setting, cover and cook until rice is tender, about 20 minutes. While this occurs, combine the tomato sauce, orange juice, lemon juice, honey and salt and pepper in a bowl. Pour the mixture into a 9"x13" casserole. Set in peppers cut side up. When the rice is cooked place in a bowl with remaining ingredients, reserving a 1/3 of the cheese for sprinkling on top, and mix to combine. Season with salt and pepper. Spoon the rice mixture into the peppers. Sprinkle with remaining cheese. Cover and bake 30 minutes. Uncover and bake 10 minutes more, or until peppers are just tender and filling is heated through.

Note: Green bell peppers are an excellent source of vitamin C and contain fair amounts of vitamin A and small amounts of calcium, phosphorus, iron, thiamine, riboflavin and niacin.

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