Peppers, Cheesy Stuffed
Source of Recipe
4hanna
Recipe Introduction
Preparation Time: 10 mins.
Total Time: 30 mins.
Diet Exchange
Other Carbohydrates: 1.0 Lean Meat: 0.0
Fat: 1.5 Milk: 0.0
Vegetable: 4.0 Fruit: 1.0
Meat: 2.0 Bread: 1.0
Nutrition Facts
Amount Per Serving
Calories 470
Fat (Total) 15g
Saturated Fat 7g
Calories from Fat 140
Cholesterol 30mg
Sodium 340mg
Carbohydrates 65g
Dietary Fiber 11g
Sugars 16g
Protein 25g
Vitamin A 180%
Vitamin C 690%
Calcium 50%
Iron 20%
List of Ingredients
1/2 cup rice, instant, white, uncooked
1 bell pepper, red, whole
1/4 pound mushrooms, raw (any type)
1/8 teaspoon black pepper
1 bell pepper, green, whole
1/3 cup spaghetti sauce, reduced sodium
2 ounce cheese, mozzarella, part-skim, shredded
1 kiwi Recipe
Cook Cook rice ahead if you want to speed the preparation of this recipe.
Chop red pepper and place in small bowl. Clean and slice mushrooms, or purchase already sliced.
Remove top and core green pepper without making a hole in the bottom. Add rice to bowl with chopped red peppers and stir. Stuff rice mixture into cored pepper.
Spray a small oven-safe container with vegetable oil spray. Place mushrooms on the bottom of the pan and sprinkle with black pepper. Place stuffed pepper on top of mushrooms. Pour measured amount of favorite reduced sodium pasta sauce over stuffed pepper. Cover tightly with aluminum foil and bake for 25 minutes at 400 degrees. Uncover and sprinkle with measured amount of cheese. Return to oven and bake 5 minutes more, or just until cheese is melted.
Serve this meal with a fresh, ripe kiwi on the side.
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