Quick and Easy Stuffed Roasted Peppers

REB89

This is a really delicious, quick and easy recipe.

Recipe makes 2 servings

Ingredients:
2 medium bell peppers
1 packet Uncle Ben's Express Rice
1/2 jar Tomato Spaghetti Sauce (I used Barillo Basillico Sauce)
1 small onion chopped
1 clove garlic minced
10 mushrooms chopped
Spray Oil
Salt and Pepper
1 tsp cayenne pepper (optional)
1 tsp oregano
3-4 tbsp reduced fat cheese grated

1. Preheat oven to 325 degrees F
2. Cut the tops off the peppers, de-seed and wash.
2. Place in a pan with 1/2 cup of boiling water and place lid firmly on top. Allow to steam for 5-8 minutes.
3. Meanwhile spray a very small amount of oil in a frying pan and add chopped onions and put rice in the microwave.
4. Fry the onions for 2-3 minutes and then add chopped mushrooms, minced garlic and rice. Fry/heat through for 2 minutes.
5. Add Sauce, oregano, salt, pepper and cayenne pepper.
6. Remove peppers from the pan, cut in half and place on a baking tray.
7. Divide the rice filling between the 4 pepper halves and sprinkle with cheese.
8. Place in the oven for 15 minutes or until the cheese has melted and the peppers are hot all the way through.

Serving size = 2 pepper halves

Nutritional Info per serving:

330 calories
54g carbs
5g fat
13g protein

REB89

This is a really delicious, quick and easy recipe.

Recipe makes 2 servings

Ingredients:
2 medium bell peppers
1 packet Uncle Ben's Express Rice
1/2 jar Tomato Spaghetti Sauce (I used Barillo Basillico Sauce)
1 small onion chopped
1 clove garlic minced
10 mushrooms chopped
Spray Oil
Salt and Pepper
1 tsp cayenne pepper (optional)
1 tsp oregano
3-4 tbsp reduced fat cheese grated

1. Preheat oven to 325 degrees F
2. Cut the tops off the peppers, de-seed and wash.
2. Place in a pan with 1/2 cup of boiling water and place lid firmly on top. Allow to steam for 5-8 minutes.
3. Meanwhile spray a very small amount of oil in a frying pan and add chopped onions and put rice in the microwave.
4. Fry the onions for 2-3 minutes and then add chopped mushrooms, minced garlic and rice. Fry/heat through for 2 minutes.
5. Add Sauce, oregano, salt, pepper and cayenne pepper.
6. Remove peppers from the pan, cut in half and place on a baking tray.
7. Divide the rice filling between the 4 pepper halves and sprinkle with cheese.
8. Place in the oven for 15 minutes or until the cheese has melted and the peppers are hot all the way through.

Serving size = 2 pepper halves

Nutritional Info per serving:

330 calories
54g carbs
5g fat
13g protein

REB89

I forgot to mention that these also taste delicious cold. So I make 2 and have 1 for dinner and one for lunch the next day! And that you could always add ground turkey to the filling!

Wantabe

Sounds great. Going to try them. :drinker: