Ingredients
4 med. green peppers
2 C cooked rice
1 C (4 oz) shredded RF Cheddar cheese
2 T chopped parsley
1/2 tsp salt
1/8 tsp ground pepper
Preheat oven to 300 degrees.. Slice tops off peppers. Wash and remove the cores and seeds. Stand pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and steam 5 minutes. Remove and drain.
In a large bowl, mix rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.
Stand peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.
Calories: 222, Protein: 12 g, Sodium: 455 mg, Cholesterol: 15 mg, Fat: 4 g Carbohydrates: 31 g
**Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat
