Mexican Rice Stuffed Peppers
|Green pepper||2 Medium, cut in half lengthwise, seeded|
|Neufchatel cheese/Low-calorie cream cheese||2 Ounce|
|Skim milk||1 Tablespoon|
|Cooked brown rice||2 Cup (32 tbs)|
|Chopped canned green chilies||1 Tablespoon|
|Snipped fresh parsley||1 Tablespoon|
Place green pepper halves in 9-inch square baking dish.
Cover with plastic wrap.
Microwave at High for 6 to 8 minutes, or until tender.
Place cheese in medium mixing bowl.
Microwave at 50% (Medium) for 30 seconds to 1 minute, or until cheese softens.
Stir until smooth.
Add rice, chilies, parsley and pepper.
Spoon mixture into pepper halves.
Sprinkle with paprika.
Cover with wax paper.
Microwave at 50% (Medium) for 4 to 6 minutes, or until heated through, rotating dish after half the time.