Today we are talking green peppers, or some refer to them as sweet peppers, at least the yellow, orange and red ones. Any way you slice it they are all about the same when it comes to equivalents and yields. So today we are talking about all of them. I love green peppers. They are great straight from the garden, cut up and dipped in ranch dressing. Mmm. I also liked them cooked in many dishes. I have recently experimented with a variation on stuffed peppers because I am not such a fan of the traditional kind. These were a much healthier version to me and were much tastier than the traditional variety. As for equivalents and yields, here are my measuring results:
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Join the discussionSlow-Cooked Stuffed Peppers Recipe
4 ServingsPrep: 15 min. Cook: 3 hours4 medium sweet red or green peppers
1 can (15 ounces) black beans, rinsed and drained
1 cup (4 ounces) shredded pepper Jack cheese
3/4 cup salsa
1 small onion, chopped
1/2 cup frozen corn
1/3 cup uncooked converted long grain rice
1-1/4 teaspoons chili powder
1/2 teaspoon ground cumin
Reduced-fat sour cream, optional
Directions
Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray.
Cover and cook on low for 3-4 hours or until peppers are tender and filling is heated through. Serve with sour cream if desired. Yield: 4 servings.Nutrition Facts: 1 stuffed pepper (calculated without sour cream) equals 317 calories, 10 g fat (5 g saturated fat), 30 mg cholesterol, 565 mg sodium, 43 g carbohydrate, 8 g fiber, 15 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1 fat.Slow-Cooked Stuffed Peppers published in Healthy Cooking December/January 2010, p43