With an appealing crunch and a mix of sweet and tangy flavors, sweet peppers (or bell peppers) give any dish a colorful pop.
In a large saucepan cook 1/2 cup chopped onion and 2 minced garlic cloves in hot oil over medium heat about 5 minutes or until onion is tender. Stir in two 14-1/2-ounce cans chicken broth. Bring to boiling; add 1-1/2 cups uncooked rice, 1/2 teaspoon dried oregano, 1/8 teaspoon paprika, and salt and pepper to taste. Simmer, covered, about 40 minutes or until rice is tender. Remove from heat and stir in one 14-1/2-ounce can diced tomatoes, drained; one 11-ounce can whole kernel corn; and, if desired, 2 tablespoons snipped fresh cilantro.
Preheat oven to 400 degrees F. Slice tops from 8 small (or 4 large) sweet peppers; remove and discard seeds. In a 3-quart rectangular baking dish, arrange peppers in a single layer. Spoon rice mixture into peppers. If desired, place pepper tops on filling. Bake, covered, about 30 minutes or until peppers are crisp-tender and rice mixture is heated through. For more tender peppers, increase the baking time to 40 to 45 minutes.
To roast sweet peppers, place pepper halves, cut-side down, on a foil-lined baking sheet. Bake it 425 degrees Fahrenheit in the oven for 20 to 25 minutes or until skins are blistered and dark or broil 4 to 5 inches from heat for 8 to 10 minutes. Immediately fold the foil into an airtight package. Let stand about 20 minutes or until cool enough to handle. Steaming is the key to softening the skins making it easier to peel the peppers. So, try not to be tempted to skip the 20-minute standing time. To peel the peppers, use a sharp knife to loosen the edges of the skins from the peppers. Then, peel them off.