* Exported from MasterCook *
Vegetarian Stuffed Peppers
Recipe By :Kristin
Serving Size : 2
Categories : Vegetarian
1 red bell pepper -- halved lengthwise and seeded
1 green bell pepper -- halved lengthwise and seeded
2 teaspoons unsalted stick butter
1 celery stalk -- diced
1 onion -- chopped
1 cup instant brown rice
1 cup low sodium vegetable juice
1 cup garbanzo beans, canned -- drained
1/4 cup fresh parsley -- minced
dash cayenne pepper
1/3 cup part skim milk mozzarella cheese -- shredded
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 butter. 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 garbanzo beans, parsley, and cayenne; cook, stirring
as needed, until heated through, about 2 minutes.
Dived the rice mixture evenly among the pepper halves; sprinkle with the
cheese. Pop under the broiler until the cheese is melted.
Source:
"Simply the Best"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 555 Calories; 9g Fat (14.6%
calories from fat); 19g Protein; 97g Carbohydrate; 13g Dietary Fiber; 21mg
Cholesterol; 534mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat;
3 1/2 Vegetable; 1 Fat.
NOTES : ~~ 11 if 1 whole pepper is eaten ~~
~~ 5 if only 1 half of the pepper is eaten ~~