Cheese and Rice Stuffed Bell Peppers

Total Time
40mins
Prep 20 mins
Cook 20 mins

This recipe is good for a quick dinner during the week or even for company. I found it in the New Family Cookbook for People with Diabetes. Each pepper would be one carb serving (approx. 15 grams).

Ingredients Nutrition

Directions

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

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