Spinach-Rice Stuffed Peppers -

Spinach-Rice Stuffed Peppers

For added color, use a mixture of orange, red and yellow bell peppers.

Ingredients

1 (10-ounce/280-g) package frozen chopped spinach, thawed
2 teaspoons olive oil
1 small onion, minced
1 garlic clove, minced
¼ cup (30 g) corn kernels
¼ teaspoon dried leaf basil
¼ teaspoon dried leaf oregano
2 tablespoons raisins
½ cup (115 g) cooked brown rice
2 tablespoons no-salt-added tomato paste
1 egg white, slightly beaten
4 bell peppers, seeded and stemmed
2 teaspoons chopped pimiento
2 teaspoons chopped fresh parsley

Details

Serves: 4

Method

Preheat oven to 375°F (190°C). Spray a 10 x 8-inch (25 x 20-cm) baking dish with olive oil cooking spray. Drain spinach, squeezing out as much liquid as possible. Set aside. In a small nonstick skillet, heat oil; sauté onion and garlic. In a large mixing bowl, combine spinach, corn, basil, oregano, raisins, rice, tomato paste and egg white. Fill peppers with mixture and top with pimiento and parsley. Place in prepared baking dish. Bake about 30 minutes.

Each serving contains:- Cal.126, Cal. from Fat 28, Protein 5g, Carb.22g, Total Fiber 5g, Total Fat 3g, Sat. Fat 0g, Chol.0mg, Sodium 79mg

Related food category:

• Vegetable and Side Dishes