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Overstuffed Peppers   

Directions:

Preheat the oven to 350 deg. F. In a large, heavy skillet, heat the oil and sauté the onions, celery, carrot, and bell pepper until tender. Add the garlic and sauté another 2 to 3 minutes. Add the rice, beans, tahini, and seasonings. Mix well.

Stuff each pepper with the mixture. Place them in a baking dish with about 1/2 cup water in the bottom of the dish to prevent the peppers from drying out. Bake 25 to 35 minutes, or until the peppers are soft. Serve hot with a dollop of salsa or guacamole. Yield: 8 servings.

Nutritional information:

Calories per serving: 198; protein: 5 grams; fat: 5 grams; carbohydrates: 33 grams.

Georgia E. Hodgkin, Ed.D., R.D., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.

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