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Archiver > CRF > 2002-12 > 1039366121


From: Peggy Kooyers <>
Subject: [CRF] Recipe
Date: Sun, 8 Dec 2002 08:48:46 -0800 (PST)


CHEESE AND RICE STUFFED PEPPERS

Yield: Makes 4 Peppers (4 servings)
Source: The New Family Cookbook for People with
Diabetes
Book info:
http://tgcmagazine.com/bin/track/click.cgi?id=59

INGREDIENTS

- 4 medium green bell peppers
- 2 cups cooked rice
- 1 cup (4 ounces) shredded reduced-fat Cheddar
cheese
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper

DIRECTIONS

Preheat the oven to 300 degrees F.

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 steam 5 minutes. Remove and drain.

In a large bowl, mix together the rice, cheese
parsley, salt,
and ground pepper. Divide the mixture and stuff each
pepper.

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 Information Per Serving (1 Pepper):
Calories: 222, Fat: 4 g, Cholesterol: 15 mg, Sodium:
455 mg,
Carbohydrate: 31 g, Dietary Fiber: 2 g, Protein: 12 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean
Meat



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