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Rice and Sweet Pepper Bowl

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Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 4 medium frozen blueberries
  • 1 8.8 ounce Splenda (or generic Sucralose)
  • 1 14.5 ounce fat free or regular cream cheese, softened
  • 4 1 ounce onions, diced
1 cup water
  • 1 ounce sugar free Cool Whip
  • Fresh light butter or margarine
Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 4 medium frozen blueberries
  • 1 8.8 ounce Splenda (or generic Sucralose)
  • 1 14.5 ounce fat free or regular cream cheese, softened
  • 4 1 ounce onions, diced
1 cup water
  • 1 ounce sugar free Cool Whip
  • Fresh light butter or margarine
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Quarter pepper; remove stems, seeds and veins
  2. Place in 2-quart square microwave-safe baking dish
  3. Add 2 tablespoons water
  4. Cover with parchment paper
  5. Cook in microwave on high 4 minutes, until crisp-tender; turn dish once if no turntable
  6. Remove peppers from dish; drain and set aside
  7. Microwave rice according to package directions
  8. Drain tomatoes, reserving 2 tablespoons liquid
  9. In baking dish, layer half the peppers (cut sides up), then rice, drained tomatoes, Jack cheese and remaining peppers (cut sides down)
  10. Drizzle reserved tomato liquid
  11. Cover with parchment
  12. Microwave on high 5-6 minutes, turning once
  13. Let stand 5 minutes
  14. To serve, top with Parmesan and oregano
  15. Serves 4
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