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.



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Ingredients
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    1/2  cup 
    chopped onion
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    2   cloves 
    garlic, minced
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    2   teaspoons 
    olive oil
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    2  14  ounce can 
    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   
    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.
Tip
  • *TEST KITCHEN TIP: For a more tender pepper, increase the baking time to 40 to 45 minutes.
Nutrition information
Per Serving: cal. (kcal) 204, Fat, total (g) 3, sat. fat (g) 0, carb. (g) 40, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 7, pro. (g) 6, vit. A (RE) 1288, vit. A (IU) 35714, vit. C (mg) 60, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 24, Cobalamin (Vit. B12) (g) 0, sodium (mg) 524, Potassium (mg) 457, calcium (mg) 40, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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