Stuffed Red Peppers
Serves: 6
Colorful bell peppers are an excellent source of vitamin C and
other antioxidants. I like to use a mix of red, yellow, orange, and green peppers when I'm
making this for a group. Choose peppers with straight sides and even bases so they'll stand up
properly. Serve with tomato sauce ladled around the base of the peppers.
Calorie: 260, Proteins: 1 g, Total Fat: 4 g, Fiber: 4 g.
Preparation
Preheat the oven to 350°F (180°C).
Peppers
Cut the stem end from the peppers and reserve, keeping matching tops
and bases together. Remove the seeds and membranes from the peppers with a grapefruit
knife.
Filling
Warm the oil in a large skillet over medium heat. Add the onion,
celery, and garlic; cook for 5 minutes, or until soft. Add the chicken or turkey and cook,
stirring occasionally, for 5 minutes, or until just cooked. Remove from the heat and stir in
the rice, pine nuts (if using), and parsley. Season with salt and pepper.
Spoon the filling into the peppers, leaving about 1/2 inch (1.3 cm) at
the top, and replace the tops. Fit the peppers close together into a casserole dish just large
enough to hold them. Cover and bake for 45 minutes, or until the peppers are tender.