Atkins Vegetable Recipes

Ingredients:

TOMATO SAUCE

1 tbsp olive oil
3 medium scallion, chop fine
2 clove garlic, chop
3 small ripe tomatoes, peel, seed, chop or
1 1/2 cup canned chop tomatoes, drained
salt

PEPPERS

8 assorted bell peppers, roasted, peeled (see tip,
1/2 cup fzn chop kale/collard greens, thaw, squeeze dry
1 tbsp dried basil
1/2 tsp salt
1/4 tsp black pepper
1 lb smoked mozzarella/swiss cheese, eight 1/4' x 2 1/2'
1/2 cup parmesan cheese, grated

Instructions:

A great change of pace from traditional meat-filled peppers, this delicious
and colorful main dish is high in vitamins C, A and K.

1. 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.

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

3. Mix kale, basil, salt and pepper. Place 1 cheese strip and 1 tbs 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.

To roast peppers, broil them 4' 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.

Prep time: 25 minutes

Bake/Cook time: 1 hour

Carbohydrates: 10 grams

Net Carbs: 7.5 grams

Fiber: 2.5 grams

Protein: 15 grams

Fat: 16 grams

Calories: 241

Servings: 8