Stuffed Marconi Pepper- Mex Style
Recipe By : Sue Edwards
Serving Size : 4
Amount Measure Ingredient — Preparation Method
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4 each green peppers — Marconi
2 cups chicken broth
1 each chicken breast half without skin — cooked and shredded
1 cup white rice — uncooked
1 cup salsa — home made or commercial
1 teaspoon chili powder
1/2 teaspoon cumin powder
1/2 cup corn kernels
1/2 cup cheddar cheese, lowfat — 2%, shredded
1 cup water
Cut Marconi peppers down side and scoop out seeds. Set aside.
Place 2 cups chicken broth in a medium sauce pan. Add dry rice, salsa, chili powder and cumin. Bring to boil and cover. Reduce heat and simmer 20 minutes.
Add chicken and corn to rice, mix well.
Scoop rice filling mixture into peppers in a covered casserole dish. Sprinkle with cheese and add 1 cup water to bottom of pan.
Cook covered 45 minutes in a 375 degree oven.
Per serving: 314 Calories (kcal); 3g Total Fat; (8% calories from fat); 19g Protein; 54g Carbohydrate; 20mg Cholesterol; 782mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates