Peppers, stuffed

[Guest guest]

the book does not provide instructions for freezing.

since everything is cooked, I would wrap and freeze as the end of step 3.

Then bake frozen peppers -- adding about 10 minutes extra time.

or...

I've had some luck defrosting in microwave -- for a few minutes on a low setting

(20%).

xposted on elf

 

 

* Exported from MasterCook *

 

Colorful Stuffed Peppers

 

Recipe By :Prevention

Serving Size : 4 Preparation Time :0:20

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups defatted chicken/vegetable stock

1/2 cup diced onions

1/2 cup corn

1/2 cup diced carrot

1/2 teaspoon dried savory

1 garlic clove -- minced

1 1/4 cups quick cooking brown rice

4 large bell pepper (any color)

1 cup shredded nonfat mozzarella cheese

1/2 cup frozen peas -- partially thawed

 

1. In a 2-quart saucepan, combine the stock, onions, corn, carrots, savory and

garlic. Bring to a boil over medium high heat. Stir in the rice. Reduce the heat

to low, cover the pan and simmer for 10 minutes, or until the rice has absorbed

all the liquid. (Adjust recipe if using slower cooking rice.) Remove from the

heat and fluff rice with a fork.

 

2. Meanwhile, cut each pepper in half lengthwise. Carefully remove the stem end

and scoop out the seeds. Bring a large pot of water to a boil. Add the peppers

and blanch for 5 minutes. Drain and set aside to cool.

 

3. Lightly stir the mozzarella and peas into the rice. Drive the mixture among

the pepper halves, mounding the tops slightly.

 

4. Coat a 9x13-inch baking dish with no-stick spray. Add the peppers in a single

layer. Cover with boil and bake at 400F for 15 minutes.

 

 

 

Source:

" Quick and Healthy Low-Fat Cooking: Featuring Cuisines from the Mediterranean "

T(Bake):

" 0:15 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 269 Calories; 1g Fat (1.9% calories from

fat); 15g Protein; 53g Carbohydrate; 6g Dietary Fiber; 5mg Cholesterol; 269mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fat.

 

NOTES : Easy to prepare, stuffed peppers freeze well, so you can make them

ahead.

 

Nutr. Assoc. : 0 0 0 0 0 0 58562 0 0 0

 

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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