* Exported from MasterCook * Savory Rice-Stuffed Peppers Recipe By : Preventions Quick & Healthy Cooking Fall 1992 Serving Size : 4 Preparation Time :0:00 Categories : Cheese Grains Theme Week Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients: 1 2/3 cups fat-free chicken broth 3/4 cup brown rice -- quick-cooking 1/4 cup wild rice -- cracked 4 medium red peppers -- or green 1/2 cup onions -- diced 1 tablespoon olive oil 1/2 cup peas 1/2 cup corn 1/2 cup carrots -- diced 1/2 cup lowfat mozzarella cheese -- shredded 1/4 teaspoon oregano -- dried 4 slices lowfat mozzarella cheese -- thin, part-skimmed 2 cups tomato sauce -- warm Directions: Combine the broth, brown rice and wild rice in a medium saucepan. Bring to a boil, cover, reduce heat and simmer until the broth has been absorbed, 10 minutes. Set aside. Slice the tops off the peppers and scoop out the insides, cutting the white membranes out. Wrap each pepper in waxed paper and microwave on High for approx. 3 minutes (depends on individual microwave). Meanwhile sauté the onions and garlic in the oil in a large skillet until tender, about 5 minutes. Add peas, corn and carrots. Cover and cook over low heat for about 5 minutes. Stir in the rice, shredded mozzarella and oregano. Coat a deep 3 quart casserole with vegetable cooking spray. Fill the peppers with rice mixture; place in the dish. Top each with a slice of mozzarella. Cover the casserole and bake at 350 Deg. F. for 15 minutes. Remove the lid and bake 5 minutes longer. Serve with warmed tomato sauce. Serves 4 (Variation) Omit wild rice and increase to 1 cup brown rice) - - - - - - - - - - - - - - - - - - NOTES : Cooks trick: Choose peppers with flat bottoms that will stand upright. Or prop the peppers up with crumpled foil. Source: Preventions Quick & Healthy Cooking Fall 1992 Per serving: 375 calories 8.3 g fat (20% of calories) 12 mg cholesterol, 196 mg sodium, 2.7 g dietary fibre.