TGIF!

Happy Friday, everyone! How are you spending this beautiful Spring day?

Beren and I are taking care of some chores around Castle, getting the place ship-shape so that we can enjoy the rest of our weekend guilt-free. Tonight we're planning to meet some friends at our favorite biker bar; knowing I'll want to have a couple glasses of wine, I'm planning ahead to ensure that I don't go overboard on calories.

I have a bunch of "meat" leftover from Tuesday's Taco Night, am going to put it to go use in this Stuffed Peppers recipe:




Vegetarian Stuffed Peppers

Servings: 6

3 item(s) bell pepper(s) (medium)
1 small raw onion, chopped
1 tsp garlic clove(s), chopped
1/8 tsp olive oil
14 1/2 oz canned stewed tomatoes
1 1/2 cup(s) meatless soy crumbles
1 cup(s) cooked brown rice
3 Tbsp ketchup
1 Tbsp mustard

Sauté onions and garlic in oil until soft.

Meanwhile, cut peppers lengthwise and clean out seeds & membrane.

Add undrained tomatoes, boca crumbles and rice to softened onion mixture. Simmer until well combined. Add ketchup and mustard.

Put pepper shells in a 13x9 and spoon mixture into peppers and cook covered with foil for 1 to 1 1/2 hours at 350F or until peppers are soft.


Calories 185.3;
Total Fat 6.4 g;
Total Carbohydrate 25.8 g
Dietary Fiber 7.3
Protein 10.1
PointsPlus™ Value: 3

Have a Fabulous Friday!