Stuffed Peppers

Name: Stuffed Peppers
Ingredients: 12 cup chopped onion; 2 garlic cloves, minced; 2 teaspoons olive oil; 2 (14 ounce) cans reduced-sodium chicken broth; 1 12 cups brown rice; 12 teaspoon dried oregano, crushed; 12 teaspoon ground black pepper; 14 teaspoon salt; 18 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)

13 ingredients

10 steps

Ingredients

12 cup chopped onion
2 garlic cloves, minced
2 teaspoons olive oil
2 (14 ounce) cans reduced-sodium chicken broth
1 12 cups brown rice
12 teaspoon dried oregano, crushed
12 teaspoon ground black pepper
14 teaspoon salt
18 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)

Directions

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.