LernerCohen Healthcare
Recipe of the Week
May 8th – May 12th, 2006
Stuffed Peppers

Serves 4; 1 pepper per serving
3 tablespoons vegetable oil
2 onions, sliced
2 cloves garlic, minced
1 medium zucchini, diced
4 medium tomatoes, chopped
2 cups cooked brown rice
½ cup grated low-fat cheddar cheese
4 large green bell peppers
2 cups no-salt-added tomato juicePreheat oven to 375 degrees F.
Rinse bell 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. Sauté until zucchini begins to get tender. Do not overcook. Set aside.
Pour tomato juice into bottom of casserole dish. Set aside.
Stuff peppers with vegetable mixture and replace pepper top. Place stuffed peppers in casserole dish. Bake ½ hour. Nutrition Facts Per Serving
Calories: 324
Protein: 10 g
Carbohydrates: 46 g
Total fat: 13 g
Saturated Fat: 2 g
Cholesterol: 3 mg
Sodium: 120 mg

Brought to you by: Gretchen Austin, MSRD