Greek Stuffed Peppers


2 Tbsp. dried pine nuts
1 Tbsp. olive oil
1 yellow bell pepper, chopped
1 tsp. minced garlic
¼ tsp. salt
¼ tsp. ground black pepper
1½ cups cooked long-grain rice
6 scallions, chopped
2 oz crumbled feta cheese
2 Tbsp. light sour cream
1 egg yolk
2 bell peppers, cut in half, seeds removed
5/8 cup vegetable stock
Directions: Preheat oven to 355 degrees. In a small skillet, toast nuts without fat. In a large skillet, heat olive oil on medium heat. Stir in the yellow bell pepper, garlic, salt and ground black pepper; cook until peppers are soft. Stir in rice, onion, pine nuts, feta, sour cream and egg yolk until well blended. Fill halves of red bell peppers with the rice mixture and place in an oven-proof dish; add vegetable stock to the dish. Bake in center of oven 30 minutes.

Serves 2. Per serving: 470 calories, 23 g fat,
55 g carbohydrate, 5 g fiber, 14 g protein and
840 mg sodium

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