Stuffed Peppers (chicken & brown rice)

51

This is a great base recipe - you can swap any kind of rice or vegis or even peppers for that matter and it always seems to turn out great! Double the recipe and freeze the filling for a quick dinner later on.

8
3 cups cooked brown rice
1 onion (diced)
2 carrots (sliced)
3 stalks celery (sliced)
1 medium zuchinni (diced0
1 can cream of celery soup
1 can cream of chicken soup
1 package dry onion soup mix (lipton)
2 whole chicken breasts (cooked and cubed)
6 red or yellow peppers (halved)
Slice and dice all of the vegis and add to 1 tablespoon of butter. Cook until soft. Mix in cooked rice and chicken. Mix together soups and pour over rice and vegi mix. Spoon mixture into halved bell...
See the full directions on my site
Nutritions

Calories
864

Sodium
655mg
27% DV

Fat
44g
68% DV

Protein
20g
40% DV

Carbs
91g
31% DV

Fiber
10g
42% DV

Beef Vermicelli Noodle Stir-Fry

5

Quick and easy Asian recipe that is ready in only 20 minutes!

8.8 oz. Organic Brown Rice Noodles - Vermicelli , prepared according to package directions
1 lbs. flank steak ( thinly sliced into 3-inch strips )
2 tbsp. Stir-Fry Oil
16 oz. Frozen Stir-Fry Vegetable Mix
1/3 cup water
1 1/4 cup Stir-Fry Sauce
4
  1. In large skillet, heat 2 tbsp KA–ME® Stir-Fry Oil on medium-high.
  2. Add beef and stir-fry for 4-5 minutes. Remove from skillet, set...
    See the full directions on my site
Nutritions

Calories
920

Sodium
3767mg
156% DV

Fat
21g
32% DV

Protein
35g
70% DV

Carbs
76g
25% DV

Fiber
22g
88% DV
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