Cheese and Rice Stuffed Peppers
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
Instructions:
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.
Servings:
4
Nutrition
Facts:
Amount Per
Serving: Calories 222
Fat 4 g, Cholesterol
15 mg,
Sodium 455
mg
Courtesy Of:www.diabeticgourmet.com
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