Stuffed Peppers

Oh, stuffed peppers, why are you so delicious and filling? Make no mistake, these peppers are tasty. But what makes them remarkable to friends is that two halves of these peppers are just over 150 calories. Peppers have a lot of nutrients and fiber, without a lot of calories, and this recipe, adapted from a Weight Watchers recipe, makes the most of it! Sometimes I make a batch of these and heat them up for lunches. And you can also melt cheese all over them to turn them into "cheesy stuffed peppers"--adding cheese and calling something "cheesy" is my secret way to get my family to eat more vegetables. But I like these peppers as they are.

**Stuffed Peppers**

4 bell peppers, cut in half lengthwise and seeded (with stem still attached but cut in half)
1 onion, chopped
3 cloves of garlic
1 can diced tomatoes (can be with herbs or low-salt)
3/4 C frozen corn
1/2 t chili powder
1/2 t salt
1/4 t ground pepper
1 cup cooked rice, white or brown

Preheat oven to 375 degrees. Bring a large pot of water to a boil and cook peppers 4-5 minutes until tender, then drain and rinse with cold water. Meanwhile, spray a large skillet with pam and sautee onions and garlic until soft, about 5 minutes. Add tomatoes, corn, and spices and bring to a boil. Simmer for about 5 minutes, stirring. Add rice and cook over low heat for 5 more minutes. Stuff pepper halves and place in a casserole dish. Cover with foil and bake for 20 minuntes in oven.

If you want to, you can add cheese and bake uncovered for 5 more minutes. This will increase the calorie content, but it will be tasty!

Calories: 155 for two halves