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SUMMER SALAD CELEBRATION

<center><b>SUMMER SALAD CELEBRATION</center></b>

Red Gold Summer Salad Celebration!

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Bell Pepper 'n Rice Wedges Novice / Beginner

Pepper wedges hold a savory cheese and rice topping in this colorful appetizer.


Recipe Overview:

Servings: 24
Preparation Time: 15 minutes
Cook Time: 7 minutes

Ingredients

3 bell peppers, 1 green, 1 yellow, 1 red
1/3 cup finely chopped onion
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes, drained
1 (14.5 ounce) can Redpack® Petite Diced Tomatoes, drained
1 1/2 cups cooked white rice
1 cup shredded cheddar and Monterey Jack cheese blend
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon hot pepper sauce

Directions:

  • Cut peppers into 2 inch squares. Cut each square in half diagonally.
  • In a lightly greased skillet, cook onion, chili powder and cumin until onion is tender, 3 minutes. Remove from heat and add RED GOLD® PETITE DICED TOMATOES, rice, Monterey Jack cheese, cilantro and hot pepper sauce.
  • Place pepper triangles on greased cookie sheet and spoon on each a heaping tablespoon of the tomato mixture. Broil 6 to 8 inches from heat for 3 to 4 minutes or until cheese is melted.

Nutritional facts per serving:

Calories 30
Fat 0.00g
Cholesterol 0.00mg
Sodium 45.00mg
Carbohydrate 5.00g
 Fiber 1.00g
Protein 1.00g
Vitamin A 20%
Vitamin C 60%
Calcium 2%
Iron 2%

Cooking Hint:

If you love cinnamon toast but are watching your calorie intake, try this trick. Toast slices of bread and spray with butter spray. Mix cinnamon and a little Splenda™ sugar substitute and shake it on the toast. It is a wonderful treat with a cup of coffee.

Special Diets:

Low Calorie
Low Carb
Low Fat
Low Sodium
Low Sugar
Vegetarian