| 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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