Main Dish

Stuffed Peppers


Ingredients

  • 6 large green peppers, sliced lengthwise and cleaned of stems, seeds, and membranes
  • 1 medium chopped onion
  • 1 tsp olive oil
  • 2 cups cooked rice
  • 1 can (14.5 ounces) no salt added stewed tomatoes
  • 2 Tbsp tomato paste
  • 1 Tbsp dried basil
  • 1 cup Kemps Low Fat Cottage Cheese
  • 3/4 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 350 F.
  2. Bring water to boil in large saucepan.
  3. Place peppers in boiling water for 3 to 5 minutes.
  4. Remove peppers with a slotted spoon and drain excess water.
  5. Saut onion in oil in small nonstick skillet. Reserve.
  6. In a large bowl, combine rice, onion, stewed tomatoes, tomato paste, basil, and cottage cheese. Place peppers in a 13″x9″x2″ baking dish.
  7. Spoon cottage cheese/rice mixture into pepper shells.
  8. Sprinkle each pepper half with 1 tablespoon shredded cheese.
  9. Bake for about 25 minutes or until heated through.

Serves 6

Per serving (1/6 recipe): 205 Calories; 11g Protein; 6g Fat; 2g Fiber; 18mg Cholesterol; 599mg Sodium; 174mg Calcium

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