Cheese and Rice Stuffed Peppers


Wednesday, September 1st 2010, 9:30 am
By: News On 6


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