Colorful Stuffed Bell Peppers
Ready In: 35 mins
Serves: 4
Ingredients
- 1 1⁄2 cups chicken stock (defatted) or 1 1⁄2 cups chicken broth
- 1⁄2 cup onion, diced
- 1⁄2 cup corn
- 1⁄2 cup carrot, diced
- 1⁄2 teaspoon dried savory
- 1 garlic clove, minced
- 1 1⁄3 cups quick-cooking brown rice
- 4 large green peppers (or red, or yellow)
- 1 cup fat free mozzarella cheese, shredded
- 1⁄2 cup frozen peas (partially thawed)
Directions
- In a 2-quart saucepan, combine the stock, onions, corn, carrots, savory and garlic.
- Bring to a boil over medium-high heat.
- Stir in the rice.
- Reduce the heat to low, cover the pan and simmer for 10 minutes, or until the rice has absorbed all the liquid.
- Remove from the heat and fluff with a fork.
- Meanwhile, cut each pepper in half lengthwise.
- Carefully remove the stem end and scoop out the seeds.
- Bring a large pot of water to a boil.
- Add the peppers and blanch for 5 minutes.
- Drain and set aside to cool.
- Lightly stir the mozzarella cheese and peas into the rice.
- Divide the mixture among the pepper halves, mounding the tops slightly.
- Coat a 9 x 13 inch baking dish with no-stick spray.
- Add the peppers in a single layer, cover with foil and bake at 400 degrees for 15 minutes.
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