We found this diabetic recipe in the May/June 2009 issue of Diabetic Cooking Magazine. It was a perfect dish for the Meatless Recipe section which is also what they had it under in the magazine. My wife and I tried this diabetic recipe for our vegetarian night…THE KIDS LOVED THIS DIABETIC RECIPE. You have to try this one out!
Ingredients
½ Cup Long-grain Brown Rice
5 large green, red, or yellow Bell Peppers, divided
2 T. Olive Oil
2 medium Yellow Squash (1lb.), chopped
1 small Onion, diced
2 cloves Garlic, minced
1 large Tomato, chopped
½ Cup no-salt-added Tomato sauce
3T. chopped fresh Basil or Parsley
¼ t. Salt
1/8 t. Black Pepper
½ Cup grated Parmesan Cheese
Directions
1.Cook rice according to package directions.
2.Preheat oven to 400◦F. Bring large pot of water to a boil. Slice off tops from 4 bell peppers; scrape out centers to remove seeds and membranes. Place bell peppers into boiling water; cook 4 minutes to soften slightly. Use slotted spoon to remove from boiling water; set aside.
3.Chop remaining bell pepper. Heat oil in large nonstick skillet over medium-high heat. Add chopped bell pepper, squash and onion; cook, stirring frequently until softened, 5 minutes. Add garlic; cook and stir 1 minute. Add cooked rice, tomato and tomato sauce; cook until heated through. Stir in parsley, salt, black pepper, and parmesan cheese.
4.Coat 13X9-inch baking dish with nonstick cooking spray. Fill each bell pepper with about ½ cup rice mixture. Arrange stuffed peppers in single layer in baking dish. Bake, uncovered 25 to 30 minutes or until bell peppers are hot.
Additional Information
Makes 4 servings; Total Carbohydrates – 35g; Dietary Exchanges – 1 Vegetable, 2 Starch, 1 Meat, and ½ Fat.
