Post by Sylvia on Aug 1, 2009 3:37:17 GMT -6
We enjoy this dish with a tossed salad. I have used orange peppers, slightly sweeter so possibly more calories.
Low Fat Stuffed Red Peppers
Serves 2
Preheat oven to 180oC/350oF
2 large red peppers
1/2 onion, finely diced
1 tsp olive oil
1/2 pt/300ml stock, made up with half a vegetable stock cube
3 1/2 oz/100g basmati rice
8 oz/225g chopped canned tomatoes
Cut the top of the peppers and scoop out the seeds. Place the peppers cut side down on a plate and microwave on high for 5 minutes to soften the skin.
Lightly fry the onion in the olive oil. In another pan bring the stock to the boil and add the rice. Simmer rice covered, for 10 minutes, until most of the liquid has been absorbed. Add the tomatoes and cooked onion. Stir and remove from heat. Leave for 5 minutes.
Generously fill the peppers with rice. Place on a baking tray containing a little water.
Bake for 20 minutes.
Serve immediately with salad.
Sylvia446
Low Fat Stuffed Red Peppers
Serves 2
Preheat oven to 180oC/350oF
2 large red peppers
1/2 onion, finely diced
1 tsp olive oil
1/2 pt/300ml stock, made up with half a vegetable stock cube
3 1/2 oz/100g basmati rice
8 oz/225g chopped canned tomatoes
Cut the top of the peppers and scoop out the seeds. Place the peppers cut side down on a plate and microwave on high for 5 minutes to soften the skin.
Lightly fry the onion in the olive oil. In another pan bring the stock to the boil and add the rice. Simmer rice covered, for 10 minutes, until most of the liquid has been absorbed. Add the tomatoes and cooked onion. Stir and remove from heat. Leave for 5 minutes.
Generously fill the peppers with rice. Place on a baking tray containing a little water.
Bake for 20 minutes.
Serve immediately with salad.
Sylvia446