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Pretty bell peppers provide a rainbow of colorful "cups" for serving up this fresh-tasting tomato-herb pasta dish. Spaghetti noodles are the unusual "stuffing" ingredient in the recipe shared by Conni Krause from Virginia Beach, Virginia. "I managed to make a lighter version of a family favorite that's as tasty as the original," she writes.
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Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Analysis: One serving (1 filled pepper) equals 172 calories, 6 g fat (3 g saturated fat), 10 mg cholesterol, 645 mg sodium, 23 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 fat.
Originally published as Pasta-Filled Peppers in
Light & Tasty
June/July 2001, p12
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