Mexican Rice Stuffed Peppers Recipe
Summary
Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings2
Ingredients
| 2 medium green peppers, cut in half lengthwise, seeded | ||
| Water | 2 Tablespoon | |
| 2 oz. Neufchatel cheese or low-calorie cream cheese | ||
| Skim milk | 1 Tablespoon | |
| Cooked brown rice | 2 Cup (16 tbs) | |
| Green chilies | 1 Tablespoon, chopped | |
| Snipped parsley | 1 Tablespoon | |
| Pepper | 1/8 Teaspoon | |
| Paprika | ||
Directions
Place green pepper halves in 9-inch square baking dish.
Add water.
Cover with plastic wrap.
Microwave at High for 6 to 8 minutes, or until tender.
Drain.
Set aside.
Place cheese in medium mixing bowl.
Microwave at 50% (Medium) for 30 seconds to 1 minute, or until cheese softens.
Add milk.
Stir until smooth.
Add rice, chilies, parsley and pepper.
Mix well.
Spoon mixture into pepper halves.
Sprinkle with paprika.
Cover with wax paper.
Microwave at 50% (Medium) for 4 to 6 minutes, or until heated through, rotating dish after half the time.
Add water.
Cover with plastic wrap.
Microwave at High for 6 to 8 minutes, or until tender.
Drain.
Set aside.
Place cheese in medium mixing bowl.
Microwave at 50% (Medium) for 30 seconds to 1 minute, or until cheese softens.
Add milk.
Stir until smooth.
Add rice, chilies, parsley and pepper.
Mix well.
Spoon mixture into pepper halves.
Sprinkle with paprika.
Cover with wax paper.
Microwave at 50% (Medium) for 4 to 6 minutes, or until heated through, rotating dish after half the time.
Chef
