Brown Rice-Stuffed Peppers

Brown Rice-Stuffed Peppers
25 mins
1 min to 30 mins
by 5.0 1  person
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Rice, Vegetables
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  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 2 14 ounce can low-sodium chicken broth
  • 1 1/2 cups long-grain brown rice
  • 1/2 teaspoon dried oregano
  • 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 bell peppers, drained
  • 2 tablespoons chopped cilantro
  • 8 small green, yellow or red bell peppers
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.
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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