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Title: Chili Cheese Casserole
Yield: 6 Servings

Ingredients

      5 c  cooked brown rice
      6    fresh or frozen mild green
      1    chili or banana peppers
  1 1/4 c  nonfat/reduced monterey
      1    jack or cheddar cheese
  1 1/2 ts ground cumin
    1/2 ts salt, optional

Instructions

Combine all of the ingredients in a large bowl, and stir to mix well.

Coat a 2 quart casserole dish with nonstick cooking spray, and spread
the mixture evenly in the dish. Cover with aluminum foil and bake at
350 degrees for 50-60 minutes, or until the peppers are tender and
the dish is heated through. Serve hot.

Per 1 cup serving: 223 calories, 5 mg cholesterol, 1.4 g fat, 3.1 g
fiber, 13 g protein, 208 sodium

From "Secrets for Fat Free Cooking" by S. Woodruff, RD

From: Barbara O'keefe Date: 20 Nov 96 Low-Fat Echo Ž

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