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Cheese and Rice Stuffed Peppers




Source of Recipe


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Cheese and Rice Stuffed Peppers

The New Family Cookbook for People with Diabetes
Yield: 4 servings

INGREDIENTS:
- 4 medium green bell peppers
- 2 cups cooked rice
- 1 cup (4 ounces) shredded reduced-fat Cheddar cheese
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper

DIRECTIONS:
Preheat the oven to 300 degrees F.

Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.

In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.

Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.

One serving equals: Calories: 222; Protein: 12 g; Carbohydrates: 31 g; Fat: 4 g; Cholesterol: 15 g; Sodium: 455 mg ++++ Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat