Recipe: Stuffed Bell Pepper Salad

Stuffed Bell Pepper Salad
Source: Weight Watchers Cut the Fat

2 large red bell pepper
6 medium carrots -- sliced
8 ounces mushroom -- chopped
1/2 cup basmati rice -- or jasmine rice
1/2 cup onion -- chopped
2 tablespoons white wine
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar -- or white wine vin.
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon black pepper -- or to taste

Cut the stem out of the bell peppers. Cut in half lengthwise and remove seeds and membrane. Cover a 13x9 cookie sheet with foil. Place bell peppers on foil-lined cookie sheet and cover with more foil.

Bake, covered, at 425 degrees for 20 minutes. Remove covering foil and bake uncovered for another 15 minutes.

Meanwhile, blanch the carrots in rapidly boiling water for 5 minutes, then drain and set aside.

Cook the onion for about 5 minutes in cooking spray, then add mushrooms and cook just until done and they begin to release a little moisture. Remove from heat and set aside.

Prepare 1/2 cup dry basmati or jasmine rice with 3/4 cup water, simmer, covered, 15 minutes.

Combine carrots, mushrooms, rice, vinegars, wine, and spices in a medium bowl. When the peppers are done, remove from cookie sheet and allow to cool. Fill the four pepper halves with the vegetable-rice mixture and serve at room temperature.