Southwest Stuffed Bell Peppers
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
large |
bell peppers -- any color |
|
1 |
cup |
cooked rice |
|
1 |
small |
onion -- diced |
|
1 |
clove |
garlic -- minced |
|
4 |
ounces |
diced green chilies -- drained |
|
2 |
ounces |
pimientos -- drained and diced |
|
1 |
cup |
corn |
|
1/2 |
teaspoon |
cumin |
|
1/2 |
teaspoon |
oregano |
|
1/2 |
teaspoon |
chili powder |
|
1/2 |
teaspoon |
turmeric |
|
8 |
ounces |
no salt added tomato sauce |
|
1/2 |
teaspoon |
salt |
|
1 |
tablespoon |
olive oil |
|
vegetable oil spray |
| Slice each pepper in half lengthwise. Remove seeds, stems and ribs. Heat olive oil in frying pan. Add onions and cook until tender. Add garlic, corn, rice, green chilies, pimentos, oregano, cumin, chili powder, salt and tomato sauce. Cook until warmed through. Spray a baking dish and place pepper shells into it. Stuff the shells with the rice mixture. Place any extra in the dish surrounding the peppers. Cover and bake a 350°F for 30 minutes. Makes 4 servings. |
| Per Serving: 180 Calories; 4g Fat (20.6% calories from fat); 5g Protein; 33g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 439mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat. |