| Fast Prep

veggie-stuffed peppers

prep: 30 minutes | slow cook: 3 hours (low) | MAKES: 4 servings (1 stuffed pepper each)

• 4 medium red, orange, and/or yellow sweet peppers
• 2 cups cooked brown or white rice
• 2 cups coarsely chopped kale or Swiss chard
• 2 medium tomatoes, chopped
• ½ cup crumbled feta cheese (2 oz.)
• ¼ cup thinly sliced green onions
• 2 tsp. dried Italian seasoning, crushed
• ½ tsp. salt
• ¼ tsp. black pepper
• ¼ cup water
• ¼ cup coarsely chopped fresh Italian parsley
• ¼ cup chopped pitted Kalamata olives
• ¼ cup crumbled feta cheese (1 oz.) (optional)
• 1 Tbsp. lemon zest
• 1 tsp. olive oil
• 2 Tbsp. chopped walnuts, toasted (tip) (optional)

1. Cut off tops of peppers and, if desired, set aside for serving. Trim bottoms of peppers so they sit upright. Remove and discard seeds and membranes. In a large bowl combine the next eight ingredients (through black pepper). Pour the ¼ cup water into a 3½- to 6-qt. oval slow cooker. Place peppers in slow cooker (open sides up). Spoon rice mixture into peppers. Add pepper tops if using. Cover and cook on low about 3 hours or until peppers are tender.

2. Carefully transfer peppers to a platter; discard cooking liquid. In a small bowl stir together the next five ingredients (through olive oil). Spoon olive mixture over peppers. If desired, sprinkle with walnuts.

PER SERVING: 271 cal., 10 g fat (3 g sat. fat), 17 mg chol., 585 mg sodium, 37 g carb., 7 g fiber, 8 g sugars, 9 g pro.