Every good thing given and every perfect gift is from above, coming
down from the Father of lights, with whom there is no variation or
shifting shadow. (James 1:17)

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Stuffed Peppers (Low Fat)

3 T. Pam vegetable spray

2 onions, sliced

2 cloves garlic, minced

1 medium zucchini, diced

4 medium tomatoes, chopped

2 cups cooked rice

½ cup grated low-fat cheddar cheese

4 large green bell peppers

2 cups tomato juice (no salt added)

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Preheat 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.