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Ingredients1 h 20 m servings 176 cals
Original recipe yields 4 servings
- Combine tomatoes, onion, celery, water, tomato sauce, 1 teaspoon salt, and 1/4 teaspoon black pepper in a large saucepan; bring to a boil. Reduce heat and simmer until onion is tender, 10 to 15 minutes.
- Combine remaining 1 teaspoon salt, 1/4 teaspoon black pepper, brown rice, and basil in a bowl. Fill green bell peppers with rice mixture. Carefully place peppers in the tomato sauce mixture, spooning some sauce over tops of peppers.
- Cover saucepan and simmer until peppers are tender, 40 to 45 minutes.
Per Serving: 176 calories; 1.5 g fat; 38.3 g carbohydrates; 6 g protein; 0 mg cholesterol; 1499 mg sodium. Full nutrition