Stuffed Bell Peppers in Tomato Sauce

Cooking Instructions

1. Preheat the oven to 350 degrees.

2. Cut the tops off the peppers and scoop out the seeds. Drop them in boiling water to cover for 3 minutes. Drain and set aside.

3. To prepare the stuffing:

In a nonstick saute pan, heat the oil. Cook the thawed vegetables for 8 to 10 minutes, until they are tender but still firm. Add the cayenne pepper, cumin, salt, and mashed potatoes; stir to combine. Set aside.

4. To prepare the tomato sauce:

In a saucepan, combine the tomato puree, cayenne pepper, cumin, cinnamon, brown sugar, and salt. Boil, stirring, for 10 minutes, until the sauce thickens.

5. Fill the bell peppers with an equal amount of stuffing, and place them cut side up in a baking pan brushed with oil. Pour the hot tomato sauce over the peppers and sprinkle with the grated cheese. Bake for 10 minutes. Serve hot.

You may use frozen mixed vegetables for convenience in this recipe, but I encourage you to substitute fresh vegetables in season.

PREPARATION TIME: 20 minutes    COOKING TIME: 30 minutes     SERVES: 4

Per Serving : 179 calories; 8g protein; 25g carbohydrates; 5g fat, 170mg sodium; 2mg cholesterol; 3.5g fiber

You need 8 green or red bell peppers

FOR THE STUFFING:

1 Tbsp. vegetable oil

1 (16 oz.) package of thawed frozen mixed vegetables (broccoli, cauliflower, peas, anything you like)

1/4 tsp. cayenne pepper

1/2 tsp. ground cumin

1/4 tsp. salt or to taste

2 potatoes, peeled, boiled, and mashed

FOR THE TOMATO SAUCE

1 (15 oz.) can tomato puree

1/2 tsp. cayenne pepper or paprika

1/2 tsp. ground cumin

1/2 tsp. ground cinnamon

2 tsp. brown sugar or honey

1/4 tsp. salt or to taste

2 Tbsp. grated Parmesan cheese