Recette
Nutrition facts
per 1 serving
Amount % DV*
Calories 190
Fat 8 g 12 %
Saturated 3.5 g
+ Trans 0 g
18 %
Polyunsaturated 0 g
Omega-3 0 g
Omega-6 0 g
 
Monounsaturated 0 g
Cholesterol 20 mg 0 %
Sodium 170 mg 7 %
Carbohydrates 18 g 6 %
  Fibres 3 g 24 %
  Sugars 2 g
Protein 14 g
Vitamin A 25 %
Vitamin C 110 %
Calcium 30 %
Iron 25 %
* DV = daily value

Vegetarian stuffed peppers

Time required: 47 minutes
Yield : 4 servings Prep Time: 30 minutes
Level : Easy Cook Time: 25 minutes

INGREDIENTS

  • 175 mL (¾ cup) orzo
  • ½ package (approx. 230 g) firm tofu, finely chopped
  • 1 container (300 g) 2% M.F. light ricotta cheese
  • 60 mL (¼ cup) Balance by Compliments Old Cheddar Cheese – light, grated
  • 125 mL (½ cup) frozen Compliments Chopped Spinach, thawed in microwave
  • 30 mL (2 tbsp.) Sensations by Compliments Pesto Rosso
  • Salt and pepper, to taste
  • 4 Crisp breads
  • 2.5 mL (½ tsp.) each of dried thyme and parsley
  • 1 package 3 coloured sweet bell peppers, halved lengthwise

PREPARATION

  • Preheat oven to 350°F (180°C)
  • Boil water in a saucepan. Add orzo and cook 5 minutes or until al dente. Drain and rinse.
  • Mix the orzo, tofu, ricotta, cheddar cheese, spinach, and pesto together in a bowl. Salt and pepper to taste.
  • In another bowl, crush crisp breads into crumbs and add thyme and parsley.
  • Stuff pepper halves with tofu mixture and garnish with bread crumbs.
  • Bake for 20 minutes or until peppers are tender.

Serve with a couscous and citrus salad.