Stuffed Bell Peppers
serves 4

Stuffed Bell Peppers

Rice stuffed peppers, a simple yet filling side dish. You can add ground beef or turkey to turn this stuffed bell pepper recipe into a main entree.

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2 bell peppers
1 tablespoon olive oil
3 cloves minced garlic
1/2 chopped small onion

1 tablespoon chopped fresh oregano
2 cups cooked rice
2 cans (14.5 ounce) no-salt added crushed tomatoes

1. Slice the top off and cut peppers in half, remove seeds and membranes.
2. Place peppers in a steamer basket in medium saucepan with just enough water to hit the bottom of the steamer basket.
3. Cover pan and steam for 10 minutes.
4. Heat a medium skillet over medium-high heat.
5. Add the oil swirling to evenly coat the pan. 
6. Saute garlic an onion until soft.
7. Add oregano and 1 can of tomatoes. Heat through.
8. Add rice and cook until liquid has evaporated.
9. Place peppers in baking dish. Stuff each pepper with 1/4 of mixture.
10. Pour remaining can of tomatoes around the outside of stuffed peppers, cover, and bake in a 350 degree oven for 45 minutes.
    

Calories 187,  Fat 3.8g,  Cholesterol 0.0mg,  Sodium 90.2mg
Carbohydrate 37.1g,  Fiber 5.2g,  Sugars 12.3g,  Protein 4.2g