Stuffed Peppers

A light version
Serving Size: 1/6 of recipe
Servings: 6
Calories Per Serving: 220
 
INGREDIENTS
6 large green peppers, sliced lengthwise and cleaned of stems, seeds, and membranes
1 medium chopped onion
1 teaspoon olive oil
2 cups cooked whole grain rice
1 can (14.5-ounces) no salt added stewed tomatoes
2 Tablespoons tomato paste
1 Tablespoon dried basil
1 1/2 cups Crowley Lowfat Cottage Cheese
3/4 cup shredded cheddar cheese

Preheat over to 350°F.
Bring water to boil in large saucepan.

Place peppers in boiling water for 3 to 5 minutes. Remover peppers with a slotted spoon and drain excess water.

Sauté onion in olive oil in small nonstick skillet.

In a large bowl, combine: onion, rice, stewed tomatoes, tomato paste, basil, and cottage cheese.

Place peppers in a 13” X 9” X 2” baking dish. Spoon cottage cheese/rice mixture into pepper shells.
Sprinkle each pepper half with 1 Tablespoon shredded cheese.

Bake for about 25 minutes or until heated through.

Nutrition Facts based on using Crowley Lowfat Cottage Cheese.