This easy, attractive, meatless dish is perfect for those times when you need to throw a dinner together quickly. Serve with a tossed salad for a complete meal.
1 red bell pepper, halved lengthwise and seeded
1 yellow bell pepper, halved lengthwise and seeded
2 teaspoons unsalted stick margarine
1 celery stalk, diced
1 onion, chopped
1 cup quick-cooking brown rice
1 cup low-sodium mixed vegetable juice
1 cup drained rinsed canned chickpeas
1/4 cup minced fresh parsley
Dash cayenne pepper
1/3 cup shredded part-skim mozzarella cheese
1. Place the bell pepper halves, cut-side up, in a 2-quart microwaveable casserole; add 2 tablespoons water. Microwave, covered, on High until softened, 4 minutes; invert the peppers and drain.
2. Meanwhile, in a large nonstick saucepan, melt the margarine. Add the celery and onion; cook, stirring as needed, until softened, about 5 minutes.
3. Add the rice and vegetable juice; bring to a boil, stirring as needed. Reduce the heat and simmer, covered, until the rice is tender, about 8 minutes. Stir in the chickpeas, parsley and cayenne; cook, stirring as needed, until heated through, about 2 minutes.
4. Divide the rice mixture evenly among the pepper halves; sprinkle evenly with the cheese. Return the peppers to the casserole; microwave, covered, on High until the cheese is melted, 4 minutes. Makes 2 servings.
Per Serving: 494 calories, 12 g total fat, 3 g saturated fat, 12 mg cholesterol, 231 mg sodium, 81 g total carbohydrate, 9 g dietary fiber, 21 g protein, 241 mg calcium.
Serving Provides: 2 breads, 2 fruit/vegetables, 3 protein/milks, 1 fat.
Points Per Serving: 9
Recipe and photo are from Weight Watcher’s “Simply the Best” cookbook. Recipe is credited to Carolyn Webb, Ontario Canada.
Tasty vegetables and tender cooked rice combined with flavorful spices give these stuffed peppers real taste appeal!
