When ready to serve, stir in the cilantro
leaves and wine.
Per serving : 132 calories, 1 g fat, 0 g saturated fat, 27 g
carbohydrate, 3 g protein, 2 g dietary fi ber, 260 mg
sodium. Exchanges: 1 Starch, 2 Vegetable, ½ Fat
MEXICAN STUFFED PEPPERS
This dish originated on the 1969 Galloping
Gourmet TV show, when my guest from the
audience didn’t like it! It has since been trans
formed, so if you are my 1969 guest reading
this, let’s try it again.
SERVES 4
4 red bell peppers
1 teaspoon nonaromatic olive oil
1 cup chopped onion
3 garlic cloves
1 jalapeño or chipotle chile (seeds removed if
you like it mild), chopped
1 tablespoon chili powder
½ teaspoon ground cumin
1 (15.25-ounce) can diced tomatoes, in juice
1 cup cooked white rice
1 cup fresh, frozen, or canned corn kernels
1 cup cooked or canned pinto beans
Preheat oven to 350°F.
Cut the tops off the peppers, core, and set
aside.
Heat the oil in a 10-inch skillet and cook
the onion 2 minutes over medium-high, until
it starts to wilt. Add the garlic, jalapeño, chili
powder, and cumin. Sauté 2 more minutes. Stir
in the tomatoes, rice, corn, and beans. Cook
until the liquid disappears and the stuffi ng
holds together. Spoon into the prepared pep
pers and set into a 10-inch greased baking dish.
Bake 1 hour or until the peppers are tender.Per serving : 248 calories, 3 g fat, 0 g saturated fat, 50 g
carbohydrate, 9 g protein, 8 g dietary fi ber, 504 mg
sodium. Exchanges: 2 Starch, 4 VegetableRED, YELLOW,
AND GREEN PASTA
This is a splendid and colorful dish, full of crisp
textures and flavor. Harvest carefully to have
the same colors in your garden at one time.
Since that is quite a trick, you may want to fi ll
in a missing color from the store—on this one
occasion!
SERVES 48 ounces dry orzo or other small pasta
1 teaspoon olive oil
1 cup chopped onion
2 garlic cloves, bashed and chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
4 cups chopped fresh spinach
¼ teaspoon saltPEPPERS • 213