Baked Rice Stuffed Peppers
by Heather Fenstermacher
serves: 4
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low-fat in minutes |
| Ingredients: |
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1 c |
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uncooked rice |
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1 small |
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zucchini, cubed |
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3 oz. |
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ham, finely chopped |
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1/4 c |
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red onion, finely chopped |
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2 Tbsp. |
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fresh parsley chopped |
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1 c |
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shredded mozzarella |
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4 lg |
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sweet peppers |
| Directions: |
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Preheat oven to 400 degrees. Make rice. Combine rice, zucchini, ham, onion, parsley, and 1/2 of cheese in a bowl. cut peppers in half lengthwise, core and seed. Place peppers cut side up in a 13x9 baking dish. fill each pepper with rice mixture. sprinkle remaining chs. over peppers. cover loosely with foil and bake 25 minutes.
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