Recipe Details
Ingredients
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2tablespoonsolive oil
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2mediumonions, chopped
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2largered bell peppers, chopped
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4clovesgarlic, minced
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8cupsvegetable broth or stock
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1(28 ounce) cancrushed tomatoes, with liquid
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¼teaspoonfreshly ground black pepper
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¼teaspoonchili powder (Optional)
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⅔cupextra crunchy peanut butter
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½cupuncooked brown rice
Cooking Directions
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Heat oil in a large stock pot over medium-high heat. Add onions and bell peppers; cook and stir until tender. Stir in garlic and cook until fragrant, about 1 minute. Stir in vegetable stock, tomatoes, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
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Stir in rice; cover and simmer until rice is tender, about 15 minutes. Stir in peanut butter until well blended; serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories222 | |
| % Daily Value * | |
| Total Fat 12g |
16% |
| Saturated Fat 2g |
10% |
| Sodium 559mg |
24% |
| Total Carbohydrate 24g |
9% |
| Dietary Fiber 5g |
19% |
| Total Sugars 6g |
|
| Protein 7g |
|
| Vitamin C 51mg |
256% |
| Calcium 63mg |
5% |
| Iron 2mg |
11% |
| Potassium 485mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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