Vegetarian Stuffed Peppers

Recipe Ingredients

		Tomato Sauce
1 tablespoon	15ml	Olive oil
3		Green onions - finely chopped
2		Garlic cloves - chopped
3		Ripe tomatoes - peeled, seeded, (small)
		And chopped
		= (or 1 1/2 cups canned chopped tomatoes,
		Drained)
		Salt - to taste
		Peppers
8		Assorted bell peppers - roasted, peeled
1/2 cup	99g / 3.5oz	Frozen chopped kale or collard greens - thawed, and
		Squeezed dry
1 tablespoon	15ml	Dried basil
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 lb	454g / 16oz	Smoked mozzarella or Swiss cheese - cut into eight 1/4"
		By 2 1/2" sticks
1/2 cup	73g / 2.6oz	Grated Parmesan cheese
		= (preferably freshly grated)

Recipe Instructions

For sauce: Heat oil in a heavy medium skillet over medium heat. Add green onions and cook 5 minutes, stirring occasionally, until softened. Add garlic and cook 1 minute more. Add tomatoes; reduce heat and simmer 10 minutes, stirring occasionally, until sauce thickens. Season to taste with salt.

For peppers: Heat oven to 375 degrees; grease a 2-quart shallow baking dish with olive oil. Make a 2-inch slit along side of each pepper. Scoop out seeds and gently pull out white pulp with your fingers. Rinse and pat dry.

Mix kale, basil, salt and pepper. Place 1 cheese strip and 1 tablespoon kale mixture in each pepper. Arrange peppers in a single layer in prepared dish, filled side up. Pour sauce on top. Sprinkle evenly with Parmesan. Bake 40 to 45 minutes, until lightly browned.

This recipe yields 8 servings.

Carbohydrates: 10 grams

Net Carbs: 7.5 grams

Fiber: 2.5 grams

Protein: 15 grams

Fat: 16 grams

Calories: 241

Source:
Atkins Cookbook at http://atkinscenter.com

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