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.
From the Test Kitchen
*TEST KITCHEN TIP:
For a more tender pepper, increase the baking time to 40 to 45 minutes.
Nutrition Facts(Stuffed Peppers)
- Per serving:
- 204 kcal cal.,
- 3 g fat
- (0 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 524 mg sodium,
- 40 g carb.,
- 5 g fiber,
- 7 g sugar,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet