| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Diabetic, Cheese, Pasta & cou | 6 | servings | |
INGREDIENTS
| 8 | oz | Orzo; or other small |
| ; pasta shape | ||
| 2 | ts | Oil |
| 2 | Cloves garlic; minced | |
| 1 | md | Onion; chopped |
| 1 | Celery stalk; diced | |
| 1/2 | ts | Thyme |
| 1 | tb | Chopped fresh parsley |
| 1/2 | c | Grated parmesan cheese |
| 2 | c | Low-sodium chicken broth |
| 3 | oz | Reduced-fat provolone cheese; grated and divided |
| ; in halves | ||
| 6 | Red bell peppers | |
| 3 | ts | Dry bread crumbs |
INSTRUCTIONS
Preheat oven to 350°F. Prepare pasta according to package directions; drain and set aside. Heat oil in medium saucepan; add garlic, onion and celery. Cover and cook until vegetables are soft. Remove from heat. Stir in pasta, thyme parsley, Parmesan cheese, 1/2 cup of the chicken broth, and half of the provolone cheese. Cut tops off the peppers and remove seeds. Cut a small piece off the bottoms so peppers will stand upright. Spoon the pasta mixture into each pepper and set in baking dish. Sprinkle each pepper with 1/2 teaspoon bread crumbs. Sprinkle the remaining half of the provolone on top of the peppers. Pour the remaining 1 1/2 cups of broth around peppers. Bake 45 minutes until lightly browned on top and tender. Serve immediately. Preparation time: 25 minutes Baking time: 45 minutes Yield: 6 peppers Per serving: Calories: 272 Carbohydrate: 38 g Protein: 14 g Fat: 7 g Saturated fat: 3 g Sodium: 383 mg Fiber: 3 g Serving size: 1 pepper Exchanges per serving: 2 starch 1 vegetable 1 meat Carbohydrate choices: 2 1/2 from MARCH / APRIL 1998 MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98 Recipe by: http://www.diabetes-self-mgmt.com/dir_rec.html By Barb at PK <abprice@wf.net> on Jun 12, 1998, converted by MM_Buster v2.0l.
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