Roasted Artichoke & Bell Pepper Bake with Lemon

INGREDIENTS

4 large artichokes, outer leaves removed 1/4 cup lemon juice 2 teaspoons olive oil 1/2 cup chopped onion 2 cloves garlic, minced 1/2 cup diced red bell pepper 1/2 cup diced yellow bell pepper 1/2 cup fresh whole wheat bread crumbs 2 tablespoons chopped fresh parsley 2 teaspoons dried oregano leaves 1/8 teaspoon black pepper 1 can (14-1/2 ounces) no-salt-added peeled tomatoes, undrained 2 tablespoons freshly grated Parmesan cheese

PREPARATION:

1. Preheat oven to 350°F. Trim 1 inch off top and stem of each artichoke. Dip artichokes in lemon juice to prevent browning.
2. Bring 5 cups water to boil in large saucepan over high heat. Reduce heat to low; add artichokes and simmer 30 minutes. Drain and cool slightly. Cut in half lengthwise. Scoop out and discard center of artichoke.
3. Heat oil in small nonstick skillet over medium heat. Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender. Remove from heat; stir in bell peppers, bread crumbs, parsley, oregano and black pepper. Stuff artichokes with bell pepper mixture.
4. Spray 9-inch square baking pan with nonstick cooking spray. Arrange stuffed artichokes in prepared pan. Set aside.
5. Place tomatoes in food processor or blender; process until smooth. Pour over artichokes. Sprinkle with Parmesan. Cover and bake 30 minutes or until lightly browned.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Sodium 217 mg Protein 8 g Fiber 6 g Carbohydrate 28 g Cholesterol 2 mg Saturated Fat 1 g Total Fat 4 g Calories from Fat 20 % Calories 162 DIETARY EXCHANGE: Vegetable 2 Starch 1 Fat 1