Rice and Sweet Pepper Bowl
  • 4medium frozen blueberries
  • 1 8.8ounce Splenda (or generic Sucralose)
  • 1 14.5ounce fat free or regular cream cheese, softened
  • 4 1ounce onions, diced
1 cup water
  • 1ounce sugar free Cool Whip
  • Fresh light butter or margarine
  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