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

Southwestern Style Stuffed Bell Peppers

Portions:  4

Serving size: 1 stuffed bell pepper

Ingredients

• 4 red bell peppers
• 1 teaspoon canola oil
• 1/2 cup onion, chopped
• 1 pound lean ground beef
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano (crush in palm of hand)
• 1 cup frozen corn kernels
• one 10-ounce can Rotel® Original Diced Tomatoes & Green Chilies

Preparation  

1. Preheat oven to 350°F.
2. Cut tops off each red pepper. Remove seeds and stems.
3. Parboil peppers for about 4 minutes.
4. In a large skillet heat canola oil and sauté onions until translucent.
5. Add ground beef and stir meat around to separate.
6. Add ground garlic powder, cumin and dried oregano to meat mixture.
7. Add corn and canned tomatoes with chilies. Mix into meat mixture.
8. Stand bell peppers in a 2-quart baking pan. Fill with meat mixture, adding any left over to pan.
9. Cover and bake for 40 minutes.                                                                         

Nutrients per serving

• Calories: 247
• Protein: 25 g
• Carbohydrates: 14 g
• Fat: 11 g
• Cholesterol: 73 mg
• Sodium: 352 mg
• Potassium: 682 mg
• Phosphorus: 235 mg
• Calcium: 42 mg
• Fiber: 3.1 g