good thing given and every perfect gift is from above, coming
the Father of lights, with whom there is no variation or
shadow. (James 1:17)
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Peppers (Low Fat)
T. Pam vegetable spray
cloves garlic, minced
medium zucchini, diced
medium tomatoes, chopped
cups cooked rice
cup grated low-fat cheddar cheese
large green bell peppers
cups tomato juice (no salt added)
oven to 375°F. Rinse peppers, cut off tops, and remove seeds. Reserve
hollow peppers and tops. Heat oil in large skillet over medium heat.
Add onions, garlic, zucchini, and tomatoes. Saute until zucchini is
tender-crisp. Do not overcook. Set aside. Pour tomato juice into
bottom of a casserole dish. Set aside. Stuff peppers with veggie
mixture and replace pepper tops. Place stuffed peppers in casserole.
Bake ½ hour. NUTRIENT INFO: Calories 324, Protein 10 g,
Carbohydrates 46 g, Total Fat 13 g, Saturated Fat 2 g, Polyunsaturated
Fat 7 g, Monounsaturated Fat 3 g, Cholesterol 3 mg, Sodium 120 mg.