Stuffed Peppers
(from fearama’s recipe box)
Prep time: 50 minutes
Cook time: 30 minutes
Serves 2 people
Categories: Gluten-Free, Vegetarian
Ingredients
- 1/8 cup chopped onion
- 1 cloves garlic, minced
- 1/2 teaspoons olive oil
- 1 7-ounce can reduced-sodium chicken broth
- 1/2 cups brown rice
- 1/8 teaspoon dried oregano, crushed
- 1/8 teaspoon ground black pepper
- 1/16 teaspoon salt
- 1/16 teaspoon paprika
- 1 7-ounce can diced tomatoes, drained
- 1 7-ounce can whole kernel corn with sweet peppers, drained
- 1 tablespoons snipped fresh cilantro
- 2 green, yellow, and/or red sweet peppers
Directions
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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.
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Bring to boiling; add uncooked rice, oregano, black pepper, salt, and paprika. Simmer, covered, about 40 minutes or until rice is tender.
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Remove from heat and stir in tomatoes, corn, and cilantro.
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Preheat oven to 400 degrees F.
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Slice tops from sweet peppers; remove and discard seeds. In a 3-quart rectangular baking dish, arrange peppers in a single layer.
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Spoon rice mixture into sweet peppers; place pepper tops onto rice.
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Bake, covered, about 30 minutes* or until peppers are crisp-tender and rice mixture is heated through.