Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp vegetable oil
- 8 oz frozen all vegetable protein crumbles
- 1 cup diced tomatoes
- 1 cup water
- 1/3 chopped anaheim chilies
- 1/2 tsp ground cumin
- salt
- 1/4 tsp ground pepper
- 1 cup uncooked brown rice cooked according to package directions
- 6 medium green peppers
- water
- prepared salsa, optional
- =
Directions
Sauté onion and garlic in oil until softened. Add protein crumbles, tomato, water, chilies, cumin, 1/2 to 3/4 teaspoon salt and pepper; mix well. Bring mixture to boil; reduce heat and simmer 15 minutes. Gently mix in cooked rice. Cut 1/2 inch off the stem end of peppers; remove seeds and membrane. Bring water and 1 teaspoon salt to boil in large saucepan. Cook in boiling water 3 to 5 minutes; invert on paper towels to drain. Fill peppers with 3/4 cup of crumbles-rice mixture; place in 8-inch square baking dish. Bake at 376° F 20 minutes or until thoroughly heated. If desired, serve with salsa. Nutritional Analysis Per Serving: 284 Cal., 24.4 g pro., 49.5 g carb., 2.5 g fat (7% Cal. From fat), 0.3 g sat. fat, 0 mg chol., 11.9 g fiber, 158 mg sodium, 20 g pro. from soy, 0.28 fat from soy. Recipe from United Soybean Board