Wild Rice Stuffed Peppers
Source of Recipe
me
Recipe Introduction
4 servings
3 points each
List of Ingredients
4 red, yellow, orange, and green bell peppers
1 (16 oz) jar fat-free marinara sauce (2 c)
2 c cooked wild rice
1 c shredded carrots
3/4 c chopped baby portobello mushrooms
1/2 med onion, chopped
1 TBS minced fresh basil
1/2 tsp salt
1/4 tsp cracked pepper
2 TBS freshly grated parmesan cheese Recipe
Spray inside of 3 1/2 to 6 qt slow cooker with nonstick spray. Trim tops off peppers and carefully remove seeds and veins. Turn upside down on paper towels to drain. Stir together 1 c marinara sauce, rice, carrots, mushrooms, onion, basil, salt and pepper in a med bowl. Spoon about 1c of mixture into each hollow-out pepper. Place the peppers upright in the slow cooker. Spoon the remaining 1c of marinara over the peppers. Cover and cook on low until the stuffing and peppers are hot, 5-6 hrs. Arrange on a plate and drizzle with the remaining sauce over top; sprinkle with the cheese.
cal 189, fat 2g, chol 2mg, carb 39g, fiber 7g, protein 8g
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