Stuffed Pepper Slices

• 2 red peppers
• 2 green peppers
• 16 oz. low-fat cottage cheese
• 4 Tbsp. skim milk
• 2 Tbsp. pimento, chopped
• 2 Tbsp. chives, chopped
• 2 Tbsp. parsley, chopped
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 2 tsp. lemon juice
• 2 envelopes unflavored gelatin
• 2/3 c. cold water
• lettuce leaves

1. Cut off tops of peppers; remove seeds, wash and drain.
2. Cream cottage cheese in blender (thin with milk if necessary); remove. Add pimento, parsley, chives, salt, pepper and lemon juice.
3. Soak gelatin in cold water; dissolve completely over simmering water. Add to cheese mixture.
4. Fill peppers with mixture; chill in refrigerator at least 2 hours.
5. Cut each pepper into 4 thick rings. Serve on lettuce leaves.

red peppers, green peppers, lowfat cottage cheese, milk, pimento, chives, parsley, salt, white pepper, lemon juice, unflavored gelatin, cold water, lettuce leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=915028 (may not work)