| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Spanish |
|
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Onion, diced |
| 1 |
|
Peeled carrot, diced |
| 2 |
|
Celery stalks, diced |
| 2 |
md |
Tomatoes, diced |
| 1 |
tb |
Minced garlic |
| 2 |
tb |
Tomato sauce |
| 1 |
tb |
Fresh chopped cilantro |
| 1/2 |
ts |
Black pepper |
| 1 |
ts |
Paprika |
|
|
Salt to taste |
| 1 1/2 |
c |
Cooked rice |
| 1/2 |
c |
Shredded fat free chedder cheese |
| 4 |
md |
Bell peppers, caps cut off (and reserved), seeds scraped out and rinsed |
| 1 |
c |
Tomato sauce |
INSTRUCTIONS
Preheat oven to 350. Saute onion, carrot, celery and tomatoes in favorite
sauteing liquid for two minutes. Add garlic, tomato sauce, cilantro,
pepper, paprika and salt to taste. Cook for five minutes. Remove from heat
and add rice and cheese. Fill each pepper with rice mixture and recap.
Place peppers in one cup of tomato sauce in a covered casserole. Bake for
40 mins. at 350. Remove caps and spoon sauce over peppers. Serve hot.
Posted to Digest eat-lf.v096.n158
From: mleberte@sas.upenn.edu (Michelle Leberte)
Date: Thu, 19 Sep 1996 11:08:57 -0400 (EDT)
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