Holiday Stuffed Peppers


PER SERVING:

Calories  124
Calories from fat 7%
Total fat  1.1 grams
Protein  4.6 grams
Carbohydrate  26.6 grams

SERVES 6



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Ingredients

6 colored peppers (red, green, and yellow), washed and cored
1/2 cup brown rice
6-8 dried apricots, sliced
2 tablespoons dried cranberries
6-8 pre-roasted and peeled jarred chestnuts, thinly sliced (optional; you may substitute pecans or almonds)
1/2 cup silken tofu
1/4 teaspoon nutmeg
Salt and pepper to taste
6 basil leaves for garnish

PREPARATION:
1.  Cook brown rice per directions on
     package. While rice is cooking, wash
     and core peppers.
2.  Pre-heat oven to 350 degrees F.
     Lightly spray Pam or similar cooking
     spray on a baking dish.
3.  In a large bowl, mix cooked rice,
     apricots, cranberries, chestnuts,
     silken tofu, nutmeg, salt, and pepper.
4.  Evenly divide the brown rice mixture
     among the 6 peppers.
5.  Place peppers on baking dish and
     bake at 350 degrees F until outside
     of peppers are soft (about 30-40 minutes).
6.  Garnish with basil leaves.








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