Cheese and Rice Stuffed Peppers
Yield: 4 servings
Use vegetables in wraps, which hold better than sandwiches if you keep the wrapper flexible and don't overstuff them. The following recipe uses cream cheese and a lettuce leaf to prevent the moist filling from turning the wrapper soggy. Cold wraps usually improve in flavor by sitting in the refrigerator overnight.
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
- 1. Preheat the oven to 300 degrees F.
- 2. 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. - 3. In a large bowl, mix together the rice, cheese parsley, salt, and
ground pepper. Divide the mixture and stuff each pepper. - 4. Stand the peppers in a loaf pan or cupcake tins. Bake for about
15 minutes, until the filling is hot and the cheese melts.
Calories: 222
Protein: 12 g
Sodium: 455 mg
Cholesterol: 15 mg
Fat: 4 g
Carbohydrates: 31 g
Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat
