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Recipes

Peppers Stuffed With Vegetables And Cheese

Categories:
main dish, vegetables, low fat

2 medium green peppers
2 tomatoes; chopped
1/4 cup chopped onion
1/4 cup chopped mushrooms
2 tablespoons parsley
1/8 teaspoon basil
1/2 cup fresh bread crumbs
1 tablespoon margarine
4 ounces Mozzarella cheese; shredded

Core and halve peppers. Parboil 3 minutes, remove from water and place into baking dish. Mix together tomatoes, onions, mushrooms, parsley, and basil. Fill each pepper half. Mix bread crumbs with margarine. Press gently over each filled pepper. Pour 1/2 inch of water into baking dish and bake uncovered at 350 degrees for 25 minutes. Remove from oven and top with Mozzarella cheese. Bake an additional 5 minutes. This recipe yields 4 servings. Nutritional Analysis Per Serving: Calories 135; Fat (grams) 7; Percent calories from fat 46; Percent polyunsaturated 6; Percent saturated 27; Percent monounsaturated 13; Cholesterol (milligrams) 16; Sodium (milligrams) 201; Protein (grams) 8; Carbohydrate (grams) 10; Fiber (grams) 3.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-28-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 165 Calories (kcal); 10g Total Fat; (54% calories from fat); 8g Protein; 11g Carbohydrate; 25mg Cholesterol; 189mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count 1 serving as 1 meat and 2 vegetable servings. Weight Watcher points calculated at 3 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00



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