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Stuffed Red Peppers

Source of Recipe

WW Boards


Recipe Introduction

8 Servings; 4 Points per serving

List of Ingredients

4 big red bell peppers (cut in halves, to make 8 servings)
1/2 cup chopped green onion (scallions)
1/2 lb mushrooms, cleaned and chopped small
1 carrot, cleaned and finely diced
2-3 cups cooked white and wild rice combo
1 can black beans, rinced and drained
1 cup corn - fresh, frozen or canned
8-oz. Lite Velveeta cheese, diced or shredded shredded Kraft 2% Sharp Cheddar
Fat-free cooking spray
Salt and Pepper if desired



Recipe

Cook rice.

Cut peppers in half and remove seeds and membranes. They may appear to not entirely be cup-shaped, since you should remove the stems, but don't worry - the filling is thick and should not seep out. Arrange the 8 pepper halves in a large, shallow baking dish(es).

Soften onions, mushrooms, and carrot in a large skillet sprayed with cooking spray. Add rice, beans and corn; heat through. Season with salt and pepper if desired. Stir in cheese until melted.

Spoon equal amounts into pepper halves. Baked at 350º for 30-45 minutes or until peppers are fork-tender but still firm.


Nutritional Info: (per serving) 191 calories, 6 g. fat, 3 g. fiber