Southwest Stuffed Bell Peppers
Recipe By :Michele Wilson
Serving Size : 4 Preparation Time :0:15
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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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, 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 wxtra in the dish surrounding the
peppers.
Cover and bake a 350 F for 30 minutes.
Description: "A tasty and colorful dish with the flavors of the
Southwest."
Source: "Healthy Food That Tastes So Good!"
Copyright: "Michele WIlson © 2004"
Start to Finish Time: "0:45"
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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.
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