Portabella Stuffed Peppers

Nutrition Information
Phe (mg):161**

Serving Size: 1 pepper (recipe makes 5)
Calories (kcal): 197.2
Protein (g): 2.5
Exchanges: 10.7
Fat (g): 0.8

Ingredients

• 5 medium-sized green bell peppers
• 2 medium-sized portabella mushroom caps, diced
• ½ large onion, diced
• 300 g of Cambrooke imitation short grain rice
• (4) 737 g cans of Campbell’s concentrated tomato soup
• Garlic powder
• Salt
• Pepper

Instructions

1. To prepare the green bell peppers, slice the tops off and hallow-out the seeds.
2. Place the caps back on top of the peppers and set aside in a dutch oven.
3. In a large mixing bowl, combine portabella mushrooms, onion and imitation rice.
4. Once ingredients are mixed, add ½ cup of tomato soup and stir until well coated.
5. Add garlic powder, salt and pepper to taste.
6. Using a large spoon, scoop mixture into each bell pepper until filling is level with the top of the pepper.
7. Place the pepper cap on top of the now-stuffed pepper, use two toothpicks to secure the cap and place back inside the dutch oven.
8. Repeat until all five peppers have been stuffed and re-capped.
9. Pour the remaining condensed tomato soup in the dutch oven, filling in around the peppers until the peppers are at least half-way covered with the soup.
10. Place lid on dutch oven and bake at 180°C for 1 hour.

**Based on ½ cup tomato soup mixed in with ingredients, not soup peppers are baked in