Stuffed Peppers with Spanish Rice

  • Preparation Time 50 min
  • Cooking Time 1 min
  • 8 servings

A tasty dish with an interesting presentation!

Ingredients

  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2 teaspoons olive oil
  • 2 14-ounce cans 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 small green, yellow, and/or red sweet peppers
Nutritional Info
  • Calories: 204
  • Protein: 6g
  • Carbohydrates: 40g
  • Fat: 3g
Other Dietary Information
  • Cholesterol: 0 mg
  • Sodium: 524 mg
  • Fiber: 5 g

Steps

1
Over medium heat, in a large saucepan cook onion and garlic in hot oil for about 5 minutes or until onion is tender. Stir in broth. Bring to a boil; add uncooked rice, oregano, black pepper, salt, and paprika. Simmer covered for about 40 minutes or until rice is tender. Remove from heat and stir in tomatoes, corn, and cilantro.
2
Preheat oven to 400°F.
3
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 30-40 minutes (depending on desired tenderness of peppers) until rice mixture is heated through.
Course
Dinner
Lunch
Occasion
Dinner Party