Vegetarian Stuffed Peppers

Gluten-Free | Main Dishes | No Added Sugars | High in Fiber | Vegetarian | WIC Friendly

Light, healthy, and easy to make—these weeknight-friendly peppers can be a main or side dish.

Vegetarian Stuffed Peppers
6
Servings
1 hour and 10 minutes
Total Time
$1.33
Cost per serving
Temperature: 350 degrees
Serving size:1 pepper half
Prep time:25 minutes
Cook time:45 minutes
Total time:1 hour and 10 minutes
Equipment:

Cutting board

Large mixing bowl

Can opener

9" x 9" baking dish

Utensils:

Knife

Measuring cups and spoons

Mixing spoon

Ingredients

2 eggs

1 cup non-fat dry milk

1 1/2 cups cooked brown rice

1 cup shredded low-fat cheese

1 15 ounce can no salt added corn

1 onion, chopped

1/2 teaspoon black pepper

1 1/2 teaspoons garlic powder

3 medium green peppers cut in half, seeds and stem removed

1 15 ounce can no salt added chopped tomatoes, drained

Instructions

1. Before you begin wash your hands, surfaces, utensils, and vegetables.

2. Preheat oven to 350 degrees.

3. In a large bowl, combine the eggs, non-fat dry milk, rice, cheese, corn, onion, black pepper, and garlic powder.

4. Place green pepper halves in a 9x9-inch baking dish.

5. Spoon mixture into pepper halves until very full. Pour tomatoes over peppers.

6. Bake for 40-45 minutes.

Featured
Ingredients

What goes in Vegetarian Stuffed Peppers?

Canned Corn
Canned Corn
Canned Diced Tomatoes
Canned Diced Tomatoes
Chopped Onions
Chopped Onions
Eggs
Eggs
Green Peppers
Green Peppers

Nutritional Information
(Per Serving)

CALORIES
280
TOTAL FAT
7g
SODIUM
260mg
TOTAL CARBS
39g
PROTEIN
18g
See complete nutrition facts >>
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