Vegetarian Stuffed Red Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 medium red bell peppers4 servings Zatarain's Red Beans and Rice (1 box)4 slickes Kraft Fat Free Cheddar Singles
Cook the rice and beans according to the directions on the box -- except do not use butterr, margarine or oil.
While the rice and beans cooks, slice tops off peppers near the top. Pull the core, seed and membrane (the white stuff) from the inside of the pepper. If necessary slice a little off the bottom of the pepper to make it stable. Steam the peppers and the tops (without the stem) for 10 minutes.
When rice is done, put 1 serving inside of each pepper. Sit peppers in a baking dish, put top back on top and lay a slice of cheese on top of each pepper. Bake for 15-20 minutes or until cheese melts and begins to brown and peppers finish cooking.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SHARI726.
While the rice and beans cooks, slice tops off peppers near the top. Pull the core, seed and membrane (the white stuff) from the inside of the pepper. If necessary slice a little off the bottom of the pepper to make it stable. Steam the peppers and the tops (without the stem) for 10 minutes.
When rice is done, put 1 serving inside of each pepper. Sit peppers in a baking dish, put top back on top and lay a slice of cheese on top of each pepper. Bake for 15-20 minutes or until cheese melts and begins to brown and peppers finish cooking.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SHARI726.
Nutritional Info Amount Per Serving
- Calories: 242.1
- Total Fat: 0.7 g
- Cholesterol: 5.0 mg
- Sodium: 1,252.4 mg
- Total Carbs: 50.7 g
- Dietary Fiber: 6.4 g
- Protein: 13.1 g
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