Stuffed Peppers Recipe - Cooking Index
Stuffed Peppers Recipe - Cooking Index
| 1 | Red bell pepper - halved lengthwise, | |
| And seeded | ||
| 1 | Yellow bell pepper - halved lengthwise, | |
| And seeded | ||
| 2 teaspoons | 10ml | Unsalted stick margarine |
| 1 | Celery stalk - diced | |
| 1 | Onion - chopped | |
| 1 cup | 160g / 5.6oz | Quick-cooking brown rice |
| 1 cup | 237ml | Low-sodium mixed vegetable juice |
| 1 | Drained rinsed canned chickpeas | |
| 1/4 cup | 23g / 0.8oz | Minced fresh parsley |
| 1 | Cayenne pepper | |
| 1/3 cup | 48g / 1.7oz | Shredded part-skim mozzarella cheese |
Place the bell pepper halves, cut-side up, in a 2-quart microwavable casserole; add 2 tablespoons water. Microwave, covered, on High until softened, 4 minutes; invert the peppers and drain.
Meanwhile, in a large nonstick saucepan, melt the margarine. Add the celery and onion; cook, stirring as needed, until softened, about 5 minutes.
Add the rice and vegetable juice; bring to a boil, stirring as needed. Reduce the heat and simmer, covered, until the rice is tender, about 8 minutes. Stir in the chickpeas, parsley and cayenne; cook, stirring as needed, until heated through, about 2 minutes.
Divide the rice mixture evenly among the pepper halves; sprinkle evenly with the cheese. Return the peppers to the casserole; microwave, covered, on High until the cheese is melted, 4 minutes.
This recipe yields 2 servings.
Per Serving: 494 Calories, 12 g Total Fat, 3 g Saturated Fat, 12 mg Cholesterol, 231 mg Sodium, 81 g Total Carbohydrate, 9 g Dietary Fiber, 21 g Protein, 241 mg Calcium.
Serving Provides: 2 Breads, 2 Fruit/Vegetables, 3 Protein/Milk, 1 Fat.
Points Per Serving: 9.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
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