I was looking on line for a healthy stuffed bell pepper recipe and I found this one sounds yummy. I would count it as 1 P & 2 V. I'm going to make the Spanish rice that's in the new cookbook.
CHICKEN-STUFFED BELL PEPPERS SPANISH STYLE
2 cups diced cooked chicken
1 medium onion, chopped
1 cup packed grated sharp cheddar cheese (about 4 ounces I'd use low fat cheese)
3/4 cup tomato sauce
1 4-ounce can chopped mild green chilies
2 large garlic cloves, minced
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
8 yellow or green bell peppers
Combine first 8 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Preheat oven to 375°F. Cut around stem of each bell pepper and remove, creating large opening at top. Scoop out seeds. Divide filling among peppers (about 1/2 cup each). Replace tops of peppers. Stand peppers in shallow casserole. Bake until filling is cooked through and peppers are tender, about 50 minutes. Serve immediately.