Stuffed Autumn Red Bell Peppers | Recipes | Moore Family Center | Oregon State University

Name: Stuffed Autumn Red Bell Peppers | Recipes | Moore Family Center | Oregon State University
Ingredients: 6 medium red bell peppers; 1 cup uncooked brown basmati rice (about 3 cups cooked); 4 oz. apricots, dried; 1/2 lb. sugar snap peas, strings removed (or canned low-sodium sweet peas); 1 bunch of green scallions, sliced; 1 medium yellow squash, chopped; 1/3 cup Italian parsley, chopped; 1 teaspoon flax seeds; 2 tablespoons sunflower seeds, lightly roasted; Salt; freshly ground black pepper; Pinch of ground cumin & ground turmeric; Canola or olive oil, for frying

health.oregonstate.edu

Transform your bell peppers into a satisfying snack. Dried apricots add a hint of sweetness to these tangy vegetables.

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