Brown Rice-Stuffed Peppers Recipe
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This whole grain recipe version of Spanish rice is served in a sweet pepper but could be in a bowl as a side dish. It goes well with chicken or pork.
Ingredients
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 tsp. olive oil
- 2 14-oz. cans reduced-sodium chicken broth
- 1 -1/2 cups brown rice
- 1/2 tsp. dried oregano, crushed
- 1/2 tsp. ground black pepper
- 1/4 tsp. salt
- 1/8 tsp. paprika
- 1 14 1/2-oz. can diced tomatoes, drained
- 1 11-oz. can whole kernel corn with sweet peppers, drained
- 2 Tbsp. snipped fresh cilantro
- 8 small green, yellow, and/or red sweet peppers
- 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.
- 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. Makes 8 peppers.
- Calories 204, Total Fat 3 g, Saturated Fat .4 g, Monounsaturated Fat 1 g, Polyunsaturated Fat .6 g, Cholesterol 0 mg, Sodium 524 mg, Carbohydrate 40 g, Total Sugar 7 g, Fiber 5 g, Protein 6 g. Daily Values: Vitamin A 125%, Vitamin C 102%, Calcium 4%, Iron 8%. Exchanges: Vegetable 1.5, Starch 2.
- Percent Daily Values are based on a 2,000 calorie diet
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