Bell Pepper and Rice Wedges - 11g Carbs, 1g Fiber, 1.1g Sugar
Recipe From: www.redgold.com with changes of white to brown rice.
Nutrition From: www.caloriecount.about.com
Servings: 24
Preparation Time: 15 minutes
Cook Time: 7 minutes
3 bell peppers, 1 green, 1 yellow, 1 red
1/3 cup finely chopped onion
1 1/2 tsp chili powder
1 tsp cumin
1 (14.5oz can) Tomatoes, Petite Diced, drained
1 1/2 cups brown rice, cooked
1/2 cup reduced fat cheddar cheese, shredded
1/2 cup reduced fat Monterrey Jack cheese, shredded
1/4 tsp cilantro, chopped fresh
1/4 tsp hot pepper sauce
Cut peppers into 2 inch squares. Cut each square in half diagonally.
In a lightly greased skillet, cook onion, chili powder and cumin until
onion is tender, 3 minutes. Remove from heat and add PETITE DICED
TOMATOES, rice, Monterrey Jack cheese, cilantro and hot pepper sauce.
Place pepper triangles on greased cookie sheet and spoon on each a
heaping tablespoon of the tomato mixture. Broil 6 to 8 inches from
heat for 3 to 4 minutes or until cheese is melted.
Servings: 24
Serving Size: 51 g
Nutrition per Serving:
66 Calories, 12 Calories from Fat, 1.4g Total Fat, 0.6g Saturated Fat,
3mg Cholesterol, 34mg Sodium, 11g Total Carbs, 1g Dietary Fiber,
1.1g Sugars, 2.6g Protein - - Vitamin A 14% - Vitamin C 36% -
Calcium 5% - Iron 2%
Nutrition Grade: A-
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