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Detalles de la receta
Cheese and Rice Stuffed Peppers
Número de Porciones: 4
Tamaño de la porción: 2 stuffed pepper halves with sauce
These very tasty stuffed peppers are a good choice when you want a meatless meal. You can use left-over rice, or ready some quick-cooking rice to use in the filling.
| Nombre: | Cantidad: |
| (about 4-in long) green peppers, halved lengthwise and seeds and stems removed | 4 large |
| 6-oz package fresh, ready-to-use baby leaf spinach | 1 |
| shredded fat-free mozzarella cheese | 2 cups |
| 1 percent fat (not salt-free) cottage cheese | 1.50 cups |
| cooked brown or white rice | 1.50 cups |
| chopped fresh parsley leaves | 0.50 cup |
| grated Parmesan cheese | 3 Tbsp |
| dried oregano leaves | 1 tsp |
| minced garlic | 1 tsp |
| to 3 drops hot pepper sauce or a pin of ground hot red pepper | 2 |
| no-salt added or reduced-sodium tomato sauce | 0.50 cup |
Spray a 9 1/2 x 13-in baking pan with nonstick spray. Set aside. Preheat the oven to 350 degrees.
2:In a large pot, place the pepper halves in boiling water, and boil for 6 minutes until the peppers are slightly tender when tested with a fork.
3:Place the spinach in a large colander set in the sink. Pour the peppers and boiling water over the spinach; the leaves will wilt. Drain the peppers and spinach well. Place the peppers, cut- side up, in the baking pan. Squeeze out the excess moisture from the spinach.
4:In a large bowl, stir together the mozzarella, cottage cheese, rice, parsley, Parmesan cheese, oregano, garlic, and hot pepper sauce or red pepper. Coarsely chop the spinach and stir it into the filling.
5:Put the cheese mixture in the pepper halves, dividing evenly.
6:Bake for 20 to 25 minutes on the center oven rack or until the filling is cooked through and the peppers are tender when pierced with a fork. Remove from oven, and top with tomato sauce, dividing it evenly. Bake an additional 4 or 5 minutes.
| Calorías 283 |
| Calorías de grasa 27 |
| Grasa total 3g |
| Grasa saturada 1g |
| Colesterol 14mg |
| Sodio 707mg |
| Potasio n/a |
| Carbohidratos 35g |
| Fibra dietética 7g |
| Azúcares 9g |
| Proteína 29g |
| Vitamina A n/a |
| Vitamina C n/a |
| Calcio n/a |
| Hierro n/a |
| Ácido fólico n/a |
| Intercambio alimenticio 2 Starch 1 Vegetable 1 Lean Meat |
One-Pot Meals for People with Diabetes, 2nd Edition
Ruth Glick and Nancy Baggett
Revised and better than ever, One Pot Meals for People with Diabetes is your solution to delicious meals in a snap. Nothing is easier than one-pot cooking-prepare your ingredients, combine, and let them cook! And with recipes that cover everything from pasta to casseroles to hearty sandwiches, you've got options for any appetite. Recipes include: Italian Chicken with Peppers and Onions; Fresh Salmon Chowder; Stick-to-the-Ribs Beef Stew; Shepherd's Pie; and Easy Beef and Black Bean Chili.
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