Brown Rice-Stuffed Peppers



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Servings: 8
Prep Time: 25 mins
Total Time: 1 min to 30 mins
Related Categories: Rice, Vegetables
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Ingredients
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    1/2  cup 
    finely chopped onion
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    2   
    garlic cloves, minced
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    2   teaspoons 
    olive oil
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    2  14  ounce can 
    low-sodium chicken broth
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    1 1/2  cups 
    long-grain brown rice
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    1/2  teaspoon 
    dried oregano
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    1/2  teaspoon 
    ground black pepper
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    1/4  teaspoon 
    salt
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    1/8  teaspoon 
    paprika
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    1  14 1/2 ounce can 
    diced tomatoes, drained
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    1  11  ounce can 
    whole-kernel corn with bell peppers, drained
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    2   tablespoons 
    chopped cilantro
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    8   
    small green, yellow or red bell peppers

Directions
1.
In a large saucepan, cook onion and garlic in oil over medium heat until onion is tender, about 5 min. Stir in broth and bring to a boil; add rice, oregano, black pepper, salt and paprika. Simmer, covered, about 40 min or until rice is tender and liquid is absorbed. Remove from heat and stir in tomatoes, corn and cilantro.
2.
Heat oven to 400 degrees F. Slice 1/2 inch off tops of bell peppers and set aside; remove seeds. In a baking dish, arrange peppers in a single layer and fill each with rice; cover with pepper tops. Tent peppers with foil and bake until just tender and rice is heated through, about 30 min. Makes 8 servings.
Nutrition information
Per Serving: cal. (kcal) 205, Fat, total (g) 3, sat. fat (g) 1, carb. (g) 40, fiber (g) 5, pro. (g) 6, sodium (mg) 524, Percent Daily Values are based on a 2,000 calorie diet
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