INGREDIENTS:1 largeloaf Italian or French bread
6 clovesgarlic, minced
½ cuplow fat sour cream
1 cupgreen onions, chopped
2 cupsMonterey Jack cheese, shredded
¼ cupParmesan cheese
2 Tbsps.fresh parsley, chopped
1 canartichoke hearts in water, drained, chopped
1 cupmozzarella cheese, shredded
1 cuproasted red pepper strips
DIRECTIONS:1. Preheat oven to 350°F.
2. For Bread: Cut bread in half lengthwise. Place halves on a cookie sheet. tear out most of the inside of the bread making cubes and leaving outside shell intact.
3. For Filling: Melt margarine and sauté garlic and onion for a few minutes. Add bread pieces and sauté until brown and margarine is absorbed.
4. Remove from heat. Combine sour cream, Monterey Jack cheese, Parmesan and parsley. Stir in chopped artichoke hearts and seasoned bread mixture. Spoon filling into bread shells and sprinkle with mozzarella cheese and red pepper strips.
5. Bake 30 minutes, slice and serve hot.
NUTRITIONAL INFORMATION:Calories 160 (38% from fat); Fat 7g (sat. 3g); Protein 6g; Carbohydrates 18g; Sodium 290mg; Cholesterol 10mg; Fiber 2g
SERVINGS:30 servingsFrom:Marki Azzarello, Student Manager, Bowling Green State University, Bowling Green, OH