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Stuffed Peppers with rice
cup chopped onion
cloves garlic, minced
teaspoons olive oil
14 ounce can reduced-sodium chicken broth
cups brown rice
teaspoon dried oregano, crushed
teaspoon ground black pepper
14 1/2 ounce can diced tomatoes, drained
11 ounce can whole kernel corn with sweet peppers, drained
tablespoons snipped fresh cilantro
green, yellow, and/or red sweet peppers
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.
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 facts (Stuffed Peppers) Servings Per Recipe 8, Calories 204, Protein (gm) 6, Carbohydrate (gm) 40, Fat, total (gm) 3, Saturated fat (gm) 0, Monosaturated fat (gm) 1, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 5, Sugar, total (gm) 7, Vitamin A (RE) 1288, Vitamin A (IU) 35714, Vitamin C (mg) 60, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 0, Sodium (mg) 524, Potassium (mg) 457, Calcium (DV %) 40, Iron (DV %) 1, Percent Daily Values are based on a 2,000 calorie diet
1 Serving ()
*Percent Daily Values are based on a 2,000 calorie diet.
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