Spanish stuffed peppers

Yield: 1 Servings

Measure Ingredient
1 small Onion, diced
1 \N Peeled carrot, diced
2 \N Celery stalks, diced
2 mediums Tomatoes, diced
1 tablespoon Minced garlic
2 tablespoons Tomato sauce
1 tablespoon Fresh chopped cilantro
½ teaspoon Black pepper
1 teaspoon Paprika
\N \N Salt to taste
1½ cup Cooked rice
½ cup Shredded fat free chedder cheese
4 mediums Bell peppers, caps cut off (and reserved), seeds scraped out and rinsed
1 cup Tomato sauce

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@... (Michelle Leberte) Date: Thu, 19 Sep 1996 11:08:57 -0400 (EDT)

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