Recipe
Side Dish
Stuffed Bell Peppers
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 large bell peppers | ||
| ½ medium yellow onion, chopped | ||
| olive oil | ||
| 1 ½ c. frozen mixed vegetables | ||
| 1 c. uncooked long grain rice | ||
| 1 (14.5 oz) can diced tomatoes | ||
| 1 (14.5 oz) can chicken broth | ||
| your favorite seasoning | ||
| ½ c. bread crumbs | ||
| freshly grated Parmesan cheese, optional |
Directions
- Remove stem ends of bell peppers as close to the top as possible. Carefully seed and core peppers.
- Boil peppers 5 minutes in lightly salted water. Invert to drain.
- In medium frying pan, saute onions in olive oil until onions are translucent. Do not brown.
- Add frozen vegetables and heat until warmed through, not browned or soggy.
- Add rice, tomatoes, chicken broth and seasoning. Mix thoroughly.
- Simmer, covered, until liquid is absorbed. Remove from heat.
- Carefully fill peppers with vegetable mixture.
- Top with bread crumbs and parmesan cheese, if desired.
- Bake at 350 degrees for 20 to 30 minutes, or until heated through.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 470mg
- Total Carbohydrates: 67g
- Protein: 9g
Daily Values
0%
Vitamin A 80%
0%
Vitamin C 270%
0%
Iron 15%
0%
Calcium 6%