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Cooking for two is effortless when you have a recipe like this one from Mary Cloninger of Kennewick, Washington. “It’s a favorite of mine and my husband’s,” Mary says. “You can use any color bell pepper you want, but red is so pretty.”
This recipe is:
Nutritional Facts 1/2 pepper equals 208 calories, 7 g fat (4 g saturated fat), 18 mg cholesterol, 473 mg sodium, 31 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Rice-Stuffed Red Pepper in
Cooking for 2
Spring 2008, p46
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