Veggie stuffed peppers
thanks to Pamela
Ingredients
Red bell pepper
4 medium, halved and seeded
Onion
1 medium, chopped
Garlic
2 clove(s), minced
Canned diced tomatoes
14½ oz
Frozen corn
5 oz, thawed
Chili powder
½ tsp
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Cooked long grain brown rice
1 cup(s)
Fat free shredded cheese
1/2 cup
Instructions
1 Preheat the oven to 375°F. In a large pot of boiling water, cook the bell peppers until tender, about 4 minutes, then drain.
2 To prepare the filling, spray a large nonstick skillet with olive oil nonstick spray and set over medium heat. Add the onion and garlic; cook, stirring frequently, until softened, about 5 minutes. Stir in the tomatoes, corn, chili powder, salt, and pepper; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 10 minutes. Stir in the rice.
3 Stuff the filling into each bell-pepper half. Sprinkle with shredded cheese. Place the stuffed peppers in a shallow 2-quart casserole. Cover with foil and bake until heated through, 20–25 minutes. Yields 2 bell-pepper halves per serving.
