Cheese and Rice Stuffed Peppers

Ingredients

4 each medium bell peppers

2 cups cooked Wild rice

1 cup reduced-fat Cheddar cheese

2 Tbsp parsley

1/2 tsp salt

1/8 tsp fresh ground black pepper

Preparation

1. Preheat the oven to 300°F.

2. Slice off the tops of the peppers.

3. Wash the peppers and remove the cores and seeds.

4. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow to steam for 5 minutes.

5. Remove and drain.

6. In a large bowl, mix together the rice, cheese, parsley, salt, and ground pepper.

7. Divide the mixture and stuff each pepper.

8. Stand the peppers in a loaf pan or cupcake tins.

9. Bake for about 15 minutes, until the filling is hot and the cheese melts.

Prep time: 20 minutes

Serves 4; Serving size: 1 pepper

Nutrition Information

• Exchange/Choices
• 2 Starch
• 1 Vegetable
• 1 Lean Meat
• Calories: 283 g
• Calories from Fat: 27 g
• Total Fat: 3 g
• Saturated Fat: 1 g
• Polyunsaturated Fat:
• Monounsaturated Fat:
• Cholesterol: 14 mg
• Sodium: 707 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 7 g
• Sugars: 9 g
• Protein: 29 g