Preheat the oven to 300 degrees. Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow to steam for 5 minutes. Remove and drain. In a large bowl, mix together the rice, cheese, parsley, salt, and ground pepper. Divide the mixture and stuff each pepper. Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts. Number of servings 4. Serving size 1 Pepper.

Exchanges per serving: 1-1/2 Starch 2 Vegetable 1 Meat Lean. Nutrition Information: Amount per serving: Calories 222, Calories From Fat 39, Total Fat 4 g, Saturated Fat 2 g, Cholestrol 15 mg, Sodium 455 mg, Total Carbohydrate 31 g, Dietary Fiber 2 g, Sugars 3 g, Protein 12 g Thanks to www.diabetes.org