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Cheese and Rice Stuffed Peppers

Ingredients


Directions

  1. Preheat the oven to 300 degrees F.
  2. Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.
  3. In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.
  4. Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.


Nutritional Information Per Serving:


Calories: 222
Fat: 4 grams
Sodium: 455 miligrams
Cholesterol: 15 miligrams
Protein: 12 grams
Carbohydrates: 31 grams

Diabetic Exchanges

1-1/2 Starch, 2 Vegetable, 1 Lean Meat


Source: The New Family Cookbook for People with Diabetes