Stuffed Peppers Recipe

Name: Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup chopped onion; 2 garlic cloves, minced; 2 teaspoons olive oil; 2 (14 ounce) cans reduced-sodium chicken broth; 1 ½ cups brown rice; ½ teaspoon dried oregano, crushed; ½ teaspoon ground black pepper; ¼ teaspoon salt; ⅛ teaspoon paprika; 1 (14 1/2 ounce) can diced tomatoes, drained; 1 (11 ounce) canwhole kernel corn with sweet peppers, drained; 2 tablespoons snipped fresh cilantro; 8 sweet peppers (green, yellow, and or or red)

Servings: persons

½ cup chopped onion
2 garlic cloves, minced
2 teaspoons olive oil
2 (14 ounce) cans reduced-sodium chicken broth
1 ½ cups brown rice
½ teaspoon dried oregano, crushed
½ teaspoon ground black pepper
¼ teaspoon salt
⅛ teaspoon paprika
1 (14 1/2 ounce) can diced tomatoes, drained
1 (11 ounce) canwhole kernel corn with sweet peppers, drained
2 tablespoons snipped fresh cilantro
8 sweet peppers (green, yellow, and or or red)

1
In a large saucepan cook onion and garlic in hot oil over medium heat about 5 minutes or until onion is tender.
2
Stir in broth.
3
Bring to boiling; add uncooked rice, oregano, black pepper, salt, and paprika.
4
Simmer, covered, about 40 minutes or until rice is tender.
5
Remove from heat and stir in tomatoes, corn, and cilantro.
6
Preheat oven to 400 degrees F. Slice tops from sweet peppers; remove and discard seeds.
7
In a 3-quart rectangular baking dish, arrange peppers in a single layer.
8
Spoon rice mixture into sweet peppers; place pepper tops onto rice.
9
Bake, covered, about 30 minutes* or until peppers are crisp-tender and rice mixture is heated through.
10
*For a more tender pepper, increase the baking time to 40 to 45 minutes.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: ½ cup chopped onion, 2 garlic cloves, minced, 2 teaspoons olive oil, 2 (14 ounce) cans reduced-sodium chicken broth, and more.

Yes, Stuffed Peppers falls under the Soups & Stews 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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