RICE STUFFED PEPPERS

I love the fact that you don't have to use but a small amount of cheese like goat, feta or even Swiss, to get HUGE flavor.

Not only is it scrumptious to eat but it keeps the dish low in fat.

I actually prefer my stuffed peppers with out meat but if you wanted an alternative to beef, try these Stuffed Peppers. They were delicious as well and have ground turkey in their filling.


Rice Stuffed Peppers

INGREDIENTS:

• 3 red, yellow or green peppers
• 2 tsp olive oil
• 3/4 cup diced onions
• 2 garlic cloves, minced
• 1/2 tsp. Italian seasoning
• 15 ounces tomato sauce
• 1 oz goat cheese
• 2 oz baby Swiss, shredded
• 1 cup chunky mild salsa
• 1 1/2 cups hot cooked brown rice

Preheat oven at 350 degrees.

Cook rice according to package instructions. I undercooked mine a bit so it still had some bite to it, which will mean all the water won’t be absorbed, so I just used a slotted spoon or you could drain it. I would start checking it about 10-15 minutes before it should be done.

Cut peppers in half lengthwise, splitting the stem in half too (makes for a nice presentation). Remove the seeds and white pithy insides.

Heat a skillet; add olive oil, onions, Italian seasoning and garlic; sauté until onions have softened.

Stir in the tomato sauce, cooked rice, goat and Swiss cheese (I reserved a little Swiss for the top), and 1 cup salsa. Mix together until combined and cheese is melted.

Fill the peppers with the mixture. Top with reserved cheese and cook in a prepared baking dish or baking sheet.

Bake at 350° for 35-40 minutes.

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