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Mexican Rice Stuffed Peppers Recipe
|Green pepper||2 Medium, cut in half lengthwise, seeded|
|Neufchatel cheese/Low-calorie cream cheese||2 Ounce|
|Skim milk||1 Tablespoon|
|Cooked brown rice||2 Cup (32 tbs)|
|Chopped canned green chilies||1 Tablespoon|
|Snipped fresh parsley||1 Tablespoon|
Calories 335 Calories from Fat 76
% Daily Value*
Total Fat 9 g13.5%
Saturated Fat 4.1 g20.5%
Trans Fat 0 g
Cholesterol 21.1 mg
Sodium 142.6 mg5.9%
Total Carbohydrates 56 g18.8%
Dietary Fiber 7.4 g29.5%
Sugars 5.2 g
Protein 9 g18.6%
Vitamin A 55.1% Vitamin C 225%
Calcium 9.4% Iron 15.2%
*Based on a 2000 Calorie diet
Cover with plastic wrap.
Microwave at High for 6 to 8 minutes, or until tender.
Place cheese in medium mixing bowl.
Microwave at 50% (Medium) for 30 seconds to 1 minute, or until cheese softens.
Stir until smooth.
Add rice, chilies, parsley and pepper.
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.