SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Stuffed Peppers

Makes: 8 servings
Prep 50 mins Bake 400°F 30 mins
Stuffed Peppers
Ingredients
  • 1/2  cup  chopped onion
  • 2  cloves  garlic, minced
  • 2  teaspoons  olive oil
  • 2 14  ounce can  reduced-sodium chicken broth
  • 1 1/2  cups  brown rice
  • 1/2  teaspoon  dried oregano, crushed
  • 1/2  teaspoon  ground black pepper
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  paprika
  • 1 14 1/2 ounce can  diced tomatoes, drained
  • 1 11  ounce can  whole kernel corn with sweet peppers, drained
  • 2  tablespoons  snipped fresh cilantro
  • 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.

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)
  • Servings Per Recipe 8,
  • 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe