CHEESE & RICE STUFFED PEPPERS

Cheese and Rice Stuffed Peppers 

Ingredients

• 4 medium pepper(s), green, bell
• 2 cup(s) rice, cooked ** TIP: ALTERNATE FAKE RICE: CHOPPED CAULIFLOWER (lowers the carb content dramatically, adjust nutritional values accordingly)
• 1 cup(s) cheese, cheddar, reduced-fat
• 2 tablespoon parsley
• 1/2 teaspoon salt
• 1/8 teaspoon pepper, black ground

Preparation

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 to steam for 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.

Nutritional Info (Per serving):

Calories: 222, 

Saturated Fat: 2g, 

Sodium: 455mg, 

Dietary Fiber: 2g, 

Total Fat: 4g, 

Carbs: 31g, 

Sugars: 3g, 

Cholesterol: 15mg, 

Protein: 12g

Exchanges: 

Vegetable: 2, 

Starch: 1.5, 

Lean Meat: 1

Carb Choices: 2

HAWAIIAN BREAKFAST - HIGH PROTEIN

RICE or
ALTERNATE RICE such as: FAKE RICE MADE FROM CAULIFLOWER
SAUSAGE PATTY or
HAMBURGER PATTY or
ANY PROTEIN MEAT (fish, ham, etc)
GRAVY (made from beef broth)
EGG-fried