Basil & Brown Rice Stuffed Peppers
|Chopped onion||6 Tablespoon|
|Low sodium corn oil margarine||2 Tablespoon|
|Brown rice/Long-cooking white rice||1 Cup (16 tbs), uncooked|
|Water||2 Cup (32 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Canned low sodium tomatoes||8 Ounce, undrained (1 Can)|
|Dried oregano||1⁄2 Teaspoon|
|Dried sweet basil||1⁄2 Teaspoon|
|Egg substitute||1⁄2 Cup (8 tbs) (Equivalent To 2 Eggs)|
|Frozen cut green beans||5 Ounce, thawed (1/2 Of 10-Ounce Package)|
|Low fat low sodium cheese||1⁄2 Cup (8 tbs), cubed|
1. Preheat oven to 350°F.
2. Cut off top of green peppers. Remove seeds and membrane. Boil in water for 5 minutes and drain.
3. Cook onion in margarine until tender. Add rice, water, garlic powder, pepper, paprika, tomatoes, oregano, and basil. Cover and cook until rice soaks up all of the liquid and is tender.
4. Stir egg substitute, green beans, and cheese into rice mixture.
5. Stuff green peppers and stand upright in a baking dish.
6. Bake for 20 minutes.