Green Bell Or Poblano Pepppers Relleno (high fiber)

[Guest guest]

Vegetarian, Low-Fat Green Bell Or Poblano Pepppers Relleno (high fiber)

 

2-3 cups pre-cooked brown rice

1 medium (1-1/2 pounds) eggplant, baked 45 minutes, skin peeled off, then

drained in a strainer while mashing

1 red onion, cleaned and finely chopped

1 medium yellow or zucchini squash, carefully washed and finely chopped

1/2 pound firm tofu, drained approximately 15 minutes and crumbled

1/2 cup frozen or fresh green chile peppers, finely chopped

1/4 teaspoon oregano

1 Tablespoon ground cumin

1/2 teaspoon salt

4-6 whole fresh bell or poblano peppers, stems and seed sacks removed

 

Preheat oven to 375 degrees. Mix the rice, vegetables, tofu, and seasonings

in a bowl. Stuff the hollowed-out peppers with the mixture. Set the stuffed

peppers in a non-stick baking pan, preferably on their sides. Put a little

water in the pan as well. Cover and bake for about 30 minutes. Be sure to

check the stuffed peppers so they don't overcook and dry out. Remove from

oven, and cover each pepper with salsa to taste.

Makes 6 servings.

Calories...194...Fat....4 g..Fiber...5.3 g.