Stuffed Peppers

4 Servings

3 tablespoons vegetable oil
2 onions, sliced
2 cloves garlic, minced
1 zucchini, diced
4 tomatoes, chopped
2 cups cooked brown rice
4 ounces lowfat cheddar cheese
4 large green bell peppers
16 ounces no-salt added tomato juice

Preheat oven to 375F.
Rinse bell peppers, cut off tops and remove seeds. Reserve hollow peppers and tops.
Heat oil in a large skillet over medium heat. Add onions, garlic, zucchini and tomatoes. Sauté until zucchini is tender-crisp. Do not overcook. Set aside. In a bowl, combine rice and cheese. Add to mixture in skillet and toss gently to mix well. Set aside. Pour tomato juice into bottom of a casserole dish. Set aside.
Stuff peppers with vegetable mixture and replace pepper top. Place stuffed peppers in casserole.
Bake 1/2 hour.

Amount Per Serving
Calories 412 Calories from Fat 152
Percent Total Calories From:
Fat 37% Protein 15% Carb. 48%

Nutrient  Amount per  Serving   Value
                                     
Total Fat              17   g     26%
Saturated Fat           4   g     19%
Cholesterol            14   mg     5%
Sodium                542   mg    23%
Total Carbohydrate     49   g     16%
Dietary Fiber           3   g     11%
Sugars                  0   g        
Protein                16   g        

Vitamin A 40% Vitamin C 215% Calcium 0% Iron 14%