8 ounces orzo or other small pasta shape
2 teaspoons oil
2 cloves garlic, minced
1 medium onion, chopped
1/2 teaspoon thyme
1 tablespoon chopped fresh parsley
1/2 cup grated Parmesan cheese
1 1/2 plus 1/2 cups low-sodium chicken broth
3 ounces reduced-fat provolone cheese, grated and divided in halves
6 red bell peppers
3 teaspoons dry bread crumbs
Preheat oven to 350°F. Prepare pasta according to package directions; drain and set aside. Heat oil in medium saucepan; add garlic, onion, and celery. Cover and cook until vegetables are soft. Remove from heat. Stir in pasta, thyme, parsley, Parmesan cheese, 1/2 cup of the chicken broth, and half of the provolone cheese. Cut tops off the peppers and remove seeds. Cut a small piece off the bottoms so peppers will stand upright. Spoon the pasta mixture into each pepper and set in baking dish. Sprinkle
each pepper with 1/2 teaspoon bread crumbs. Sprinkle the remaining half of the provolone on top of the peppers. Pour the remaining 1 1/2 cups of broth around peppers. Bake 45 minutes until lightly browned on top and tender. Serve immediately.
Yield: 6 peppers
Preparation time: 25 minutes
Baking time: 45 minutes
Serving size: 1 pepper
Nutrition Facts
Per Serving:
Calories: 272
Carbohydrate: 38 g
Protein: 14 g
Fat: 7 g
Saturated fat: 3 g
Sodium: 383 mg
Fiber: 3 g
Exchanges per serving: 2 starch, 1 vegetable, 1 meat
Carbohydrate choices: 2 1/2