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Wile Rice Stuffed Peppers




Source of Recipe


WW Magazine September/October 2004






Recipe Introduction


Yields 4 servings at 3 points each





List of Ingredients



• 4 bell peppers, any color
  
• 1-16oz jar fat-free marinara sauce (2 cups)
  
• 2 c cooked wild rice
  
• 1 c shredded carrots
  
• 3/4 c baby portobello mushrooms
  
• 1/2 medium onion, chopped
  
• 1 T fresh basil, minced
  
• 1/2 tsp salt
  
• 1/4 tsp pepper
  
• 2 T grated parmesan cheese
  






Instructions



1. Spray the inside of slow cooker with nonstick spray. Trim the tops off peppers and carefully remove seeds and veins. Turn upside down on paper towels to drain.
   
2. Stir together 1 c of the marinara sauce, wild rice, carrots, mushrooms, onion, basil, salt and pepper in a medium bowl. Spoon about 1 c of the mixture into each hollowed-out pepper. Place the peppers upright in the slow cooker.
   
3. Spoon the remaining 1 c marinara sauce over the peppers. Cover and cook on low until the stuffing and peppers are hot, 5-6 hours. Sprinkle with cheese before serving.