Italian stuffed peppers (Diabetic cooking)

Wild rice and chicken in fleshy,sweet peppers. YUM!

- 6½ oz. package of long grain and wild rice mix
- ½ cup chopped onion
- 1 minced garlic clove
- 1½ cups chopped fresh mushrooms
- ¼ cup grated carrot
- 1 tablespoon canola oil
- 10 oz. ground chicken breast

- 7½ oz. can of tomato sauce
- 2 tablespoons chopped fresh sweet basil (1 teaspoon if dried)
- 2 tablespoons chopped fresh oregano leaves (½ teaspoon if dried)
- Salt and pepper to taste

- 4 medium green peppers, halved lengthwise
- ¼ cup water

- ½ cup grated part-skim mozzarella cheese

Prepare rice as directed on package but without margarine.

Sauté onion, garlic, mushrooms and carrot in canola oil until soft.
Add ground chicken. Scramble-fry until chicken is no longer pink.

Add cooked rice, tomato sauce, basil, oregano, salt and pepper.

Stuff each pepper half with ¾ cup filling. Place in 9x13 inch pan. Pour water into pan. Cover with foil.
Bake in 350F oven for 40 minutes until peppers are tender crisp.

Remove foil and top each pepper with mozzarella cheese.
Bake for 5 minutes until cheese is melted.
Makes 8 stuffed peppers.

Nutrition information : 1 stuffed pepper: 176 calories; 2.7 gr total fat(1 gr sat., 25.1 mg cholesterol); 477 mg sodium; 13 gr protein; 25 gr carbohydrate; 2 gr dietary fiber.

BON APPETIT