Weight Watchers New Complete Cookbook by Weight Watchers

Author:Weight Watchers [Watchers, Weight]
Language: eng
Format: epub
Tags: Cooking, Weight Control, Health & Healing
ISBN: 9780028637167
Publisher: Wiley
Published: 1998-01-15T00:00:00+00:00

236 Weight Watchers New Complete Cookbook Cannellini Bean–Stuffed

Peppers

serves 4

1 (15½-ounce) can cannellini (white kidney) beans, rinsed and drained

2 celery stalks, fi nely chopped

PEELING

1 onion, fi nely chopped

GARLIC

2 tablespoons dry white wine

1 tablespoon balsamic vinegar

1 tablespoon red wine vinegar

2 teaspoons olive oil

1 teaspoon dried oregano

1 Place garlic clove(s) on cutting 1 teaspoon dried thyme

board. With fl at side of large chef ’s

1 teaspoon dried basil

knife, press down on each clove just

¼ teaspoon salt

enough to lightly crush it and split skin.

¼ teaspoon black pepper

4 red bell peppers, halved lengthwise and

2 With your fi ngers, remove skin, seeded

then slice or mince garlic as directed.

1

Preheat oven to 425°F.

2

Mix together all ingredients except bell

peppers in medium bowl.

3

Place bell peppers, cut side up, in baking

dish just large enough to hold them. Cover

baking dish with foil; roast until crisp-tender, about 20 minutes. Uncover and roast just until bell peppers are softened, about 15 minutes

longer. Drain off any liquid; let peppers cool to room temperature.

4

Fill peppers evenly with bean mixture.

Serve at room temperature.

PER SERVING (2 STUFFED PEPPER HALVES): 269 grams, 134 Cal, 3 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 263 mg Sod, 24 g Total Carb, 6 g Total Sugar, 7 g Fib, 5 g Prot, 72 mg Calc.

PointsPlus value: 3

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9/10/10 12:10 PM

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