Vegetables & Side Dishes

Last Editorial Review: 3/22/2006


Tricolor Stuffed Peppers Recipe


  • 6 colored peppers (red, green and yellow)- washed and cored
  • 1/2 cup brown rice
  • 6-8 dried apricots, sliced
  • 2 Tablespoons dried cranberries
  • 6-8 pre-roasted and peeled jarred chestnuts- thinly sliced (optional)- may substitute pecans or almonds
  • 1/2 cup silken tofu
  • 1/4 teaspoon nutmeg
  • salt and pepper to taste
  • 6-basil leaves- for garnish


  1. Cook 1/2 cup brown rice per directions on package.
  2. While rice is cooking, wash and core peppers.
  3. Pre-heat oven to 350ºF. Lightly spray Pam on a baking dish.
  4. In a large bowl, mix cooked rice, apricots, cranberries, chestnuts, silken tofu, nutmeg, salt, and pepper.
  5. Evenly divide the brown rice mixture among the 6 peppers.
  6. Place peppers on baking dish and bake at 350ºF until outside of peppers are soft (about 30-40 minutes).
  7. Garnish with basil leaves.

6 servings

Nutritional Information:
Per Serving (one pepper): 124 calories, 4.6 grams protein, 26.6 grams carbohydrates, 1.1 grams fat and 7% calories from fat.

SOURCE: The Art Institute of New York City

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