Stuffed Red Peppers--with modifications
Preparation Time: 30 minutes (mostly for cooking rice)
Baking Time: 30-45 minutes
4 big red bell peppers (cut in halves, to make 8 servings)
1/2 cup chopped green onion (scallions)
1/2 lb mushrooms, cleaned and chopped small
1 carrot, cleaned and finely diced
2-3 cups cooked white and wild rice combo (I use brown rice with my own seasonings)
* 1 can black beans, rinsed and drained
1 cup corn - fresh, frozen or canned
*8-oz. Lite Velveeta cheese, diced (I use lower fat, organic shredded Sharp Cheddar
Fat-free cooking spray (or a few pumps of olive oil in a sprayer)
Salt and Pepper if desired
*(sometimes I use feta cheese & a few kalamata olives, shredded basil and cannellini beans instead of the above)
Cook rice. (I used brown rice w/my own seasonings. 1 tsp of olive oil or virgin coconut oil would be a nice addition.)
Cut peppers in half and remove seeds and membranes. They may appear to not entirely be cup-shaped, since you should remove the stems, but don't worry - the filling is thick and should not seep out. Arrange the 8 pepper halves in a large, shallow baking dish(es).
Soften onions, mushrooms, and carrot in a large skillet sprayed with cooking spray, I use olive oil spray. Add rice, beans and corn; heat through. Season with salt and pepper if desired. Stir in cheese until melted.
Spoon equal amounts into pepper halves. Baked at 350º for 30-45 minutes or until peppers are fork-tender but still firm.
Nutritional Info: (per serving) 199 calories, 6 g. fat, 4 g. fiber (This is for my version of the recipe, with brown rice and reduced-fat cheddar.) about 4 points per serving
Original recipe from: Weight Watchers Community Recipe Swap
I also like sauteed onions, tomatoes, brown rice, green chilies, green lentils and parsley and lemon juice for stuffing in red peppers!