Vegetarian

Rice-Stuffed Peppers is for Dinner.

Rice-Stuffed Peppers takes 20 minutes to prepare.

Rice-Stuffed Peppers takes 15 minutes to cook.

Rice-Stuffed Peppers makes 4 servings.

The ingredients for Rice-Stuffed Peppers are:

2 cups fat free chicken broth
1 cup raw rice
1 cup mushrooms chopped
2 cloves garlic chopped
1 stalk celery with leaves, chopped
1 tsp of each: oregano, dill, cilantro, lemon pepper
1 cup shredded cheddar cheese (can go non fat if you can find it.)
4 Bell Peppers

Here is how you make Rice-Stuffed Peppers:

Bring chicken brother to a boil over high heat and mix in rice per the directions, minus the butter or margarine the directions might call for. Drain and set aside.In a microwave safe dish lightly sprayed with cooking spray, mix the mushrooms and garlic. Cover and cook on high for 8 minutes in the microwave. Let stand covered for 2 minutes. Stir in celery and herbs. Add the rice and shredded cheese. Toss to combine.Slice the tops off of the peppers very close tot he top; remove the membranes and seeds. Stuff the pepper cavities with the rice mixture. Place the peppers in a microwave safe baking dish, and add 1/2 cup water around the peppers. Cover and cook in microwave for 8 minutes. Let stand for 3 minutes. Serve hot.Number of Servings: 4Recipe submitted by SparkPeople user NIGHTSHADEISIS.

The nutritional information for Rice-Stuffed Peppers is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 217.0

• Total Fat: 10.1 g
• Cholesterol: 27.5 mg
• Sodium: 675.7 mg
• Total Carbs: 23.7 g
• Dietary Fiber: 3.1 g
• Protein: 9.8 g

The dietary needs meet for Rice-Stuffed Peppers is Low Fat