Stuffed Peppers Recipe

Name: Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 medium red bell peppers; 1/3 c. chopped red bell pepper; 1/2 c. chopped onion; 4 large mushrooms, sliced; 2 Tbsp. dry white wine; 2 Tbsp. wheat germ; 1 (10 oz.) can whole kernel corn, drained; 3/4 c. cooked brown rice; 1/2 c. shredded sharp Cheddar cheese; 1 tsp. garlic powder; 1 1/2 tsp. dried rosemary; 1 1/2 tsp. parsley flakes; 2 tsp. wheat germ

Servings: persons

4 medium red bell peppers
1/3 c. chopped red bell pepper
1/2 c. chopped onion
4 large mushrooms, sliced
2 Tbsp. dry white wine
2 Tbsp. wheat germ
1 (10 oz.) can whole kernel corn, drained
3/4 c. cooked brown rice
1/2 c. shredded sharp Cheddar cheese
1 tsp. garlic powder
1 1/2 tsp. dried rosemary
1 1/2 tsp. parsley flakes
2 tsp. wheat germ

1
Slice tops from whole red peppers; remove seeds.
2
Saute chopped red pepper, onion, mushrooms and wine in saucepan until tender.
3
Remove from heat.
4
Add 2 tablespoons wheat germ, corn, rice, cheese, garlic powder, rosemary and parsley; mix well. Spoon vegetable mixture into whole peppers.
5
Place in baking pan; top each with 1/2 teaspoon wheat germ.
6
Bake at 350u00b0 for 30 minutes.
7
4 servings.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 medium red bell peppers, 1/3 c. chopped red bell pepper, 1/2 c. chopped onion, 4 large mushrooms, sliced, and more.

Yes, Stuffed Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Peppers

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