Stuffed Red Bell Peppers

SERVES 6

From Robin Miller. THIS RECIPE IS MEANT TO BE USED IN CONJUNCTION WITH THREE OTHER MEALS (please see HERBED FISH CAKES in the "Entrees" section). This dish is so elegant looking, you could easily serve it to guests. Not that your family doesn't deserve elegance, I just mean it's gorgeous! Red bell peppers are sweet and wonderful and the perfect color contrast for the white-fleshed fish. You can stuff the peppers in advance (up to 3 days) and bake them just before serving.
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Cooking spray
4 1/2 leftover Herbed Fish Cakes (see HERBED FISH CAKES), crumbled
1/2 cup low-fat sour cream
2  4-ounce can diced green chiles, drained if necessary
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons chili powder
6 red bell peppers, cut in half lengthwise and seeded
1 1/2 cups shredded Monterey Jack cheese 

Preheat the oven to 400°F. Coat a shallow roasting pan with cooking spray.

In a medium bowl, combine the fish cakes, sour cream, chiles, cilantro, and chili powder until well combined. Stuff the mixture into the pepper halves and arrange side by side in the prepared pan. Sprinkle the cheese over the filling. Bake until the filling is hot and the cheese golden and bubbly, 10 to 12 minutes, and serve.

Total Time: 20 to 22 minutes
PREP TIME: 10 MINUTES
WALK-AWAY TIME: 10-12 MINUTES

GOOD HEALTH notes:
Bell peppers are incredibly rich in vitamin C. In fact, one bell pepper has more than twice the vitamin C
of an orange (132 mg in the pepper versus 59 mg in the orange).