Stuffed Peppers
Recipe from
Heart-Healthy Living
Sweet peppers are the container for this version of Spanish rice. Or, you can serve the rice in a bowl as a side dish for chicken or pork.
Servings:
8 servings
Prep Time:
50 mins
Total Time:
1 hr 20 mins
Ingredients
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1/2 cupchopped onionsee savings
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2 clovesgarlic, mincedsee savings
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2 teaspoonsolive oilsee savings
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2 14-ounce cansreduced-sodium chicken brothsee savings
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1-1/2 cupsbrown ricesee savings
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1/2 teaspoondried oregano, crushedsee savings
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1/2 teaspoonground black peppersee savings
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1/4 teaspoonsaltsee savings
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1/8 teaspoonpaprikasee savings
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1 14 1/2-ounce candiced tomatoes, drainedsee savings
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1 11-ounce canwhole kernel corn with sweet peppers, drainedsee savings
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2 tablespoonssnipped fresh cilantrosee savings
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8 smallgreen, yellow, and/or red sweet pepperssee savings
Directions
1.
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.
2.
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.
3.
*TEST KITCHEN TIP: For a more tender pepper, increase the baking time to 40 to 45 minutes.
Nutrition information
Per serving: Calories 204, Total Fat 3 g, Saturated Fat .4 g, Monounsaturated Fat 1 g, Polyunsaturated Fat .6 g, Cholesterol 0 mg, Sodium 524 mg, Carbohydrate 40 g, Total Sugar 7 g, Fiber 5 g, Protein 6 g. Daily Values: Vitamin A 125%, Vitamin C 102%, Calcium 4%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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