Stuffed Peppers

You will need:

3 Tbsp vegetable oil
2 onions, sliced
2 cloves garlic, minced
1 medium zucchini, diced
4 medium tomatoes, chopped
2 cups cooked brown rice (with no salt added)
½ cup grated low fat cheddar cheese
2 cups no salt added tomato juice or fresh squeezed tomato juice
4 large green bell peppers


Directions:
1. Preheat oven to 375o . Rinse bell peppers, cut tops off and remove seeds. Reserve hollow peppers and tops.
2. Heat oil in large skillet over medium heat. Add onions, garlic, zucchini, and tomatoes. Sauté until zucchini is tender-crisp. Do not overcook. Set aside.
3. In a bowl, combine rice mixture and cheese. Combine rice mixture with vegetables in skillet and toss gently. Set aside.
4. Pour tomato juice into bottom of a casserole dish. Set aside. Stuff peppers with vegetable-rice mixture and replace pepper tops. Place stuffed peppers in casserole.
5. Bake for 30 minutes.

Nutrition Information per Serving:
Serves 4 (1 serving = 1 pepper)
Calories: 324 Protein: 10g Carbohydrates: 46g
Total fat: 13g Cholesterol: 3mg Sodium: 120 mg

Recipe made available by the UT Extension, courtesy of the American Heart Association