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Colorful Stuffed Bell Peppers
Total time: 35 min
Prep time: 10 min
Chef: jonesies
| Ingredients |
112 cups chicken stock (defatted or chicken broth)
12 cup onion (diced)
12 cup corn
12 cup carrot (diced)
12 tsp savory (dried)
1 garlic clove (minced)
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113 cups brown rice (quick-cooking)
4 green peppers (red or yellow)
1 cup fat (free mozzarella cheese shredded)
12 cup frozen peas (partially thawed)
Directions
| 1 | In a 2-quart saucepan, combine the stock, onions, corn, carrots, savory and garlic. |
| 2 | Bring to a boil over medium-high heat. |
| 3 | Stir in the rice. |
| 4 | Reduce the heat to low, cover the pan and simmer for 10 minutes, or until the rice has absorbed all the liquid. |
| 5 | Remove from the heat and fluff with a fork. |
| 6 | Meanwhile, cut each pepper in half lengthwise. |
| 7 | Carefully remove the stem end and scoop out the seeds. |
| 8 | Bring a large pot of water to a boil. |
| 9 | Add the peppers and blanch for 5 minutes. |
| 10 | Drain and set aside to cool. |
| 11 | Lightly stir the mozzarella cheese and peas into the rice. |
| 12 | Divide the mixture among the pepper halves, mounding the tops slightly. |
| 13 | Coat a 9 x 13 inch baking dish with no-stick spray. |
| 14 | Add the peppers in a single layer, cover with foil and bake at 400 degrees for 15 minutes. |
Amount Per Serving
| Calories 735 | Calories from Fat 440 |
% Daily Value *
| Total Fat 49 g | 75% |
| Saturated Fat 30 g | 148% |
| Trans Fat | 0% |
| Cholesterol 125 mg | 42% |
| Sodium 174 mg | 7% |
| Total Carbohydrate 66 g | 22% |
| Dietary Fiber 7 g | 29% |
| Sugars 8 g |
Protein 11 g
| Vitamin A | 90% |
| Vitamin C 102 mg | 170% |
| Calcium 61 mg | 6% |
| Iron 1 mg | 7% |
| Potassium 609 mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
