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Prep Time:35 minsAdditional Time:20 minsTotal Time:55 minsServings:4Yield:4 stuffed peppersJump to Nutrition Facts
Prep Time:35 minsAdditional Time:20 minsTotal Time:55 minsServings:4Yield:4 stuffed peppers
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Yield:4 stuffed peppers
Yield:
4 stuffed peppers
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4largebell peppers (orange, yellow or red)1 recipePressure-Cooker Chicken Tikka Masala¼cupchopped fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
4largebell peppers (orange, yellow or red)
1 recipePressure-Cooker Chicken Tikka Masala
¼cupchopped fresh cilantro
DirectionsPreheat oven to 350 degrees F. Line a baking sheet with foil.Cut 1/2 inch off the top of each pepper (reserve tops); remove and discard cores and seeds. Arrange the peppers, cut-side down, on the prepared baking sheet. Roast until just starting to soften, about 20 minutes.Mix together brown rice and chicken mixture from prepared Chicken Tikka Masala for the filling.Divide the filling among the peppers, slightly mounding on top. Return the stuffed peppers to the baking sheet. Arrange the reserved tops, cut-side down, on the baking sheet.Bake until the filling is heated through and the peppers are tender, about 20 minutes. Sprinkle the peppers with cilantro. Place the pepper tops on the filled peppers and serve.Originally appeared: EatingWell.com, September 2018
Directions
Preheat oven to 350 degrees F. Line a baking sheet with foil.Cut 1/2 inch off the top of each pepper (reserve tops); remove and discard cores and seeds. Arrange the peppers, cut-side down, on the prepared baking sheet. Roast until just starting to soften, about 20 minutes.Mix together brown rice and chicken mixture from prepared Chicken Tikka Masala for the filling.Divide the filling among the peppers, slightly mounding on top. Return the stuffed peppers to the baking sheet. Arrange the reserved tops, cut-side down, on the baking sheet.Bake until the filling is heated through and the peppers are tender, about 20 minutes. Sprinkle the peppers with cilantro. Place the pepper tops on the filled peppers and serve.
Preheat oven to 350 degrees F. Line a baking sheet with foil.
Cut 1/2 inch off the top of each pepper (reserve tops); remove and discard cores and seeds. Arrange the peppers, cut-side down, on the prepared baking sheet. Roast until just starting to soften, about 20 minutes.
Mix together brown rice and chicken mixture from prepared Chicken Tikka Masala for the filling.
Divide the filling among the peppers, slightly mounding on top. Return the stuffed peppers to the baking sheet. Arrange the reserved tops, cut-side down, on the baking sheet.
Bake until the filling is heated through and the peppers are tender, about 20 minutes. Sprinkle the peppers with cilantro. Place the pepper tops on the filled peppers and serve.
Originally appeared: EatingWell.com, September 2018
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Nutrition Facts(per serving)466Calories17gFat46gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
