<How about your favorite recipe for stuffed Bell Peppers. Thanks for your
help.>

Here is a version that doesn't use meat but is still delicious.

Michele

Southwest Stuffed Bell Peppers
Recipe By :Michele Wilson
Serving Size : 4
Preparation Time :0:15 - Start to Finish Time: 0:45

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large bell peppers -- any color
1 cup cooked rice
1 small onion -- diced
1 clove garlic -- minced
4 ounces diced green chilies -- drained
2 ounces pimientos -- drained and diced
1 cup corn
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon turmeric
8 ounces no salt added tomato sauce
1/2 teaspoon salt
1 tablespoon olive oil
vegetable oil spray

Heat oven to 350 F. Slice each pepper in half lengthwise. Remove seeds,
stem and ribs. Heat olive oil in frying pan. Add onions and cook until
tender. Add garlic, corn, rice, green chilies, pimentos, oregano, cumin,
chili powder, salt and tomato sauce. Cook until warmed through. Spray a
baking dish and place pepper shells into it. Stuff the shells with the
rice mixture. Place any extra in the dish surrounding the peppers. Cover
and bake at 350 F for 30 minutes.

Per Serving: 180 Calories; 4g Fat (20.6% calories from fat); 5g Protein;
33g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 439mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat.



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