Stuffed Bell Peppers with Collard Greens
Stuffed Bell Peppers With Collard Greens is an moderately easy dinner. Made with 3 bunches collard greens, stems removed (about 3 lb.), salt and pepper, 2 tbsp. salad oil, 4 yellow or red bell peppers and 2 medium carrots, diced and blanched, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Wash and julienne collard greens. Place in large saucepan. Season with salt and pepper.
Add oil.
Cook on low heat one hour or until tender.
Add water if needed.
Cut peppers in half.
Remove seeds.
Blanch in hot water about 10 minutes. Remove from water.
Rinse with cold water.
Drain well.
Stuff peppers with collard greens.
Garnish with diced carrots and turnips.
Makes 8 servings.
Contains 85 calories, fat 3 g (27 cal or 31% of total calories), sat fat <1 g (<5% of total calories), carb 13 g, protein 4 g, chol 0 mg and sodium 130 mg.
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