Stuffed Peppers
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.
Prep Time:
50 mins
Total Time:
1 hr 20 mins
Servings:
8 servings
Ingredients
-
1/2 cup chopped onion
-
2 cloves garlic, minced
-
2 teaspoons olive oil
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2 14-ounce cans reduced-sodium chicken broth
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1-1/2 cups brown rice
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1/2 teaspoon dried oregano, crushed
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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 sweet peppers, drained
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2 tablespoons snipped fresh cilantro
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8 small green, yellow, and/or red sweet peppers
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 Facts
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
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Good-For-You Stuffed Peppers
Review an old-fashioned recipe with new-fashioned sensibilities and enjoy the tasty ride.
See RecipeMore Great Recipe Ideas from Heart-Healthy Living
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