Colorful Stuffed Peppers
Colorful Stuffed Peppers is an moderately easy dinner. Made with 1 1/2 c. reduced fat chicken broth, 1/2 c. diced onions, 1/2 c. corn, 1/2 c. diced carrots and 1/2 tsp. dried oregano, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
In 2-quart saucepan, combine broth, onions, corn, carrots, oregano and garlic.
Bring to a boil over medium heat. Stir in rice. Reduce heat to low. Cover pan and simmer until rice has absorbed all liquid, about 10 minutes.
Remove from heat. Fluff with fork.
Lightly stir shredded cheese and peas into rice. Divide the mixture among peppers.
Mound tops slightly. Top with sliced cheese.
Coat a 9 x 13-inch baking dish with nonstick spray. Add peppers. Cover loosely with foil. Bake at 350Β° for 20 minutes.
Makes 4 servings.
Contains 187 calories and 1 gram fat.
π· Perfect Pairings
Complete your meal with these
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