Vegetable Stuffed Peppers
1 cup water
Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
While the peppers
are roasting, spray a medium nonstick skillet with cooking oil spray and
heat over medium-high heat. Cook the onions, garlic, basil, Italian seasoning,
salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook
for 5 minutes. Spoon in the cooked rice, and stir until heated through.
Remove from heat, mix in the feta cheese, and spoon the mixture into the
Per Serving: 290 Calories; 6g Fat (18.8% calories from fat); 3g Saturated Fat; 9g Protein; 51g Carbohydrate; 4g Dietary Fiber; 22mg Cholesterol; 292mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1 Fat.
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