Stuffed Peppers, 3-Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 large sweet red peppers |
1 cup cooked brown rice |
1/2 cup shredded extra-sharp cheddar cheese |
1/2 cup chopped onions |
1/2 cup frozen peas |
4 oz (1/2 cup) shredded low-fat mozzarella cheese |
1/4 cup low-fat ricotta cheese |
2 tablespoons chicken stock |
4 cloves garlic, minced |
1 tablespoon minced fresh basil |
2 tablespoons grated light parmesan cheese |
Directions:
1. Preheat the oven to 350°F.
2. Slice the tops off the peppers and set aside. Remove the seeds and membranes. Place the peppers, cut side up, in a 8 x 8 baking dish.
3. In a medium bowl, combine the rice, cheddar, onions, peas, mozzarella, ricotta, stock, garlic, and basil. Mix well.
4. Spoon into the peppers. Top with the Parmesan.
5. Cover with the pepper tops and bake for 20 minutes, or until the peppers are soft.
6. Remove the pepper tops and discard. Bake for 10 minutes, or until the topping is golden brown.
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