Recipes

Ingredients:

• 6 colored peppers (red, green and yellow)- washed and cored
• 1/2 cup brown rice
• 6-8 dried apricots, sliced
• 2 Tablespoons dried cranberries
• 6-8 pre-roasted and peeled jarred chestnuts- thinly sliced (optional)- may substitute pecans or almonds
• 1/2 cup silken tofu
• 1/4 teaspoon nutmeg
• salt and pepper to taste
• 6-basil leaves- for garnish

Preparation:

1. Cook 1/2 cup brown rice per directions on package.
2. While rice is cooking, wash and core peppers.
3. Pre-heat oven to 350ºF. Lightly spray Pam on a baking dish.
4. In a large bowl, mix cooked rice, apricots, cranberries, chestnuts, silken tofu, nutmeg, salt, and pepper.
5. Evenly divide the brown rice mixture among the 6 peppers.
6. Place peppers on baking dish and bake at 350ºF until outside of peppers are soft (about 30-40 minutes).
7. Garnish with basil leaves.

Yield:
6 servings

Nutritional Information:
Per Serving (one pepper): 124 calories, 4.6 grams protein, 26.6 grams carbohydrates, 1.1 grams fat and 7% calories from fat.

SOURCE: The Art Institute of New York City

©2003-2006 WebMD Inc.