Vegetarian Stuffed Peppers

For sauce: Heat oil in a heavy medium skillet over medium heat. Add green onions and cook 5 minutes, stirring occasionally, until softened. Add garlic and cook 1 minute more. Add tomatoes; reduce heat and simmer 10 minutes, stirring occasionally, until sauce thickens. Season to taste with salt.

For peppers: Heat oven to 375ºF. grease a 2-quart shallow baking dish with olive oil. Make a 2-inch slit along side of each pepper. Scoop out seeds and gently pull out white pulp with your fingers. Rinse and pat dry.

Mix kale, basil, salt and pepper. Place 1 cheese strip and 1 tablespoon kale mixture in each pepper. Arrange peppers in a single layer in prepared dish, filled side up. Pour sauce on top. Sprinkle evenly with Parmesan. Bake 40 to 45 minutes, until lightly browned.

This recipe yields 8 servings.

Carbohydrates: 10 grams
Net Carbs: 7.5 grams
Fiber: 2.5 grams
Protein: 15 grams
Fat: 16 grams
Calories: 241

Comments: To roast peppers, broil them 4 inches from heat source, turning occasionally, until skins blacken and blister. Place peppers in a bowl, cover and set aside for 10 minutes. Peel off skins.

Formatted for MC6 06-23-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: Atkins Cookbook at http://atkinscenter.com

Per Serving (excluding unknown items): 52 Calories; 3g Fat (55.8% calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 232mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.