Stuffed Peppers

30 Aug

Makes: 8 servings

Prep: 50 mins
Bake: 30 mins 400°F

 

Ingredients

  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2 teaspoons olive oil
  • 2 14 ounce can reduced-sodium chicken broth
  • 1 1/2 cups brown rice
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon paprika
  • 1 14 1/2 ounce can diced tomatoes, drained
  • 1 11 ounce can whole kernel corn with sweet peppers, drained
  • 2 tablespoons snipped fresh cilantro
  • 8 green, yellow, and/or red sweet peppers

Preparation

  • In a large saucepan cook onion and garlic in hot oil over medium heat about 5 minutes or until onion is tender. Stir in broth. Bring to boiling; add uncooked rice, oregano, black pepper, salt, and paprika. Simmer, covered, about 40 minutes or until rice is tender. Remove from heat and stir in tomatoes, corn, and cilantro.
  • Preheat oven to 400 degrees F. Slice tops from sweet peppers; remove and discard seeds. In a 3-quart rectangular baking dish, arrange peppers in a single layer. Spoon rice mixture into sweet peppers; place pepper tops onto rice. Bake, covered, about 30 minutes* or until peppers are crisp-tender and rice mixture is heated through.
  • Tip: *TEST KITCHEN TIP: For a more tender pepper, increase the baking time to 40 to 45 minutes.

 

 

Nutritional Information

Calories per serving: 204
Fat per serving: 3g
Saturated fat per   serving: 0g
Protein per serving: 5g
Carbohydrates per   serving: 40g
Fiber per serving: 5g
Cholesterol per serving: 40mg
Sodium per serving: 524mg

 

Source: Heart Healthy Online

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