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Cheesy Mushroom and Rice Stuffed Bell Peppers Recipe

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Cheesy Mushroom and Rice Stuffed Bell Peppers

Colored bell peppers make a beautiful presentation
and any kind of mushrooms in this moist, cheesy dish

Recipe By :
Servings : 4 Categories : Pasta Vegetarian Cheese

4 large Green, Red or Yellow Bell Peppers
1 cup cooked Brown Rice (use package directions), white rice or orzo pasta
2 cups sliced Fresh Mushrooms, any kind
1 Tablespoon Olive Oil
1-1/2 cups Cheddar Cheese (lowfat), grated
1-1/2 cups Cottage Cheese (lowfat)
1/4 cup fresh Parsley, chopped
1 teaspoon #104 Zesty Salt-Free seasoning
1 teaspoon #110 Supreme Salt-Free seasoning

Wash bell peppers. Cut off tops; remove seeds. Steam peppers with tops about 15 minutes, until just tender. In large skillet heat oil; sauté onion and mushrooms until softened. Stir in remaining ingredients. Place drained peppers in lightly oiled or non-stick baking dish. Spoon in rice mixture. Sprinkle with additional cheese, if desired. Replace tops on peppers, off center. Bake uncovered 400ºF, 15 minutes, or until heated through.


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