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 350F 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.

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