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 LaVictoria 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
Heat oven to 350 F. 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,
chilipowder, 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.
Per Serving (excluding unknown items): 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.
You can always add leftover steak or other meat cut into bite size
pieces.
Michele
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