| | Stuffed Peppers 2 cups of diced onion
1 1/2 cups of diced bell pepper
1 3/4 cups of sliced mushrooms
2 cloves, garlic, minced
1/3 cup of low fat cottage cheese
3 tablespoons of tomato paste
1 cup of cooked white rice
2 tablespoons of grated Parmesan cheese
1/4 teaspoon of dried basil
1/4 teaspoon of dried oregano
1/8 teaspoon of ground black pepper
3 green bell peppers, halved and seeded |
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Preheat your oven to 350ºF. To make the filling: Place the onion, pepper, mushrooms and garlic in a covered skillet with a little water. Combine the softened vegetables with the remaining ingredients except the pepper halves. Stuff the pepper halves, place in a baking dish and bake for 1 hour or until the peppers are soft. Makes 6 servings |
