Monday, May 7, 2012

Vegetarian Stuffed Bell Peppers

1/2 sweet onion (chopped)
1 zucchini (small, chopped)
3/4 cup tomatoes (canned, chopped)
2-3 cloves of garlic (minced)
10-15 fresh basil leaves (minced)
2 tbsp fresh parsley (chopped)
3/4 cup lentils (ready-made from Trader Joe's or your own cooked)
1/2 cup quinoa (cooked, cooled)
3 Mozzarella string cheese (cut into 1/4 inch pieces)
1 tbsp parmesan cheese
2 large red, orange, or yellow bell peppers, halved lengthwise
Non-stick cooking spray
Salt and Pepper, to taste

Preheat oven to 350*F.

Spray casserole dish with cooking spray. Place bell peppers in the dish and set aside. In mixing bowl, combine all other ingredients, except for cheese. Spoon the mixture in equal portions in the bell peppers. Place in oven for 25-30 minutes, or until bell pepper is tender. Turn on broiler in oven. Place cut string cheese sticks on top of bell peppers. Sprinkle with parmesan. Place in oven under broiler for 2 minutes, or until cheese has some golden brown spots. Serve with a bed of greens or fresh veggies. Enjoy!

Yield: Four Servings. About 270 Calories per serving and 400 Mg of Sodium

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